𝐒𝐡𝐞𝐩𝐡𝐞𝐫𝐝’𝐬 𝐏𝐢𝐞

Ingredients (Serves 4)

For the Meat Filling

• 500 g ground lamb (or beef)
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 carrot, finely diced
• ½ cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp paprika
• Salt and black pepper, to taste
• ½ cup beef stock

For the Mashed Potato Topping

• 500 g potatoes, peeled and cubed
• 2 tbsp butter
• ¼ cup milk
• ½ cup shredded cheddar cheese (optional)
• Salt and black pepper, to taste

Instructions

1. Make the Mashed Potatoes

1. Boil the potatoes until fork-tender (about 15–20 minutes).
2. Drain and mash with butter, milk, salt, and pepper.
3. Stir in the cheddar cheese if using.

2. Cook the Filling

1. Heat the olive oil in a skillet over medium heat.
2. Cook the onion and carrot for 4–5 minutes.
3. Add the garlic and cook for 30 seconds.
4. Add the ground lamb and cook until browned.
5. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper.
6. Pour in the beef stock and simmer for 5–7 minutes until slightly thickened.
7. Stir in the peas and remove from the heat.

3. Assemble

1. Spoon the meat filling into an air fryer-safe baking dish.
2. Spread the mashed potatoes evenly over the top.
3. Use a fork to create ridges for extra browning.
4. Sprinkle with additional cheddar cheese if desired.

4. Air Fry

1. Preheat the air fryer to 180°C (350°F).
2. Place the baking dish in the air fryer basket.
3. Air fry for 12–15 minutes, until the top is golden and the filling is bubbling.
4. For extra browning, increase the temperature to 200°C (390°F) for the last 2–3 minutes.

Serving Suggestions

• Steamed green beans
• Buttered peas
• Roasted vegetables
• Fresh green salad