Shepherd’s Pie Recipe

Preheat a large oven-safe skillet over medium-high heat and add olive oil.

Add diced onion and sauté for 5–7 minutes until soft and caramelized.

Add diced carrots and cook for another 2–3 minutes, then stir in garlic and cook for 30 seconds.

Add ground lamb or beef, break into chunks, and cook until no longer pink, about 8–10 minutes.

Stir in red pepper flakes, flour, and tomato paste, then cook for 1–2 minutes.

Add red wine, beef broth, Worcestershire sauce, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.

Stir in frozen peas and cook for another 2 minutes. Season with salt and pepper to taste.

Meanwhile, boil diced potatoes until tender. Drain and mash with butter and milk to desired consistency. Season with salt.

Preheat oven to 425°F. Spoon mashed potatoes over meat filling in skillet or baking dish.

Bake for 20 minutes until bubbling and lightly golden on top.