Here’s a classic Shepherd’s Pie recipe—a comforting dish with savory meat, vegetables, and creamy mashed potato topping:
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or 1 tbsp fresh
- Salt and pepper, to taste
- 2 tbsp olive oil
For the topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- ¼ cup (60 ml) milk
- 2 tbsp butter
- Salt and pepper, to taste
- Optional: ¼ cup shredded cheddar cheese
Instructions
- Make the mashed potatoes:
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft, then add carrots. Cook 5 minutes.
- Add ground lamb and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer 5–10 minutes until thickened slightly.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable mixture in a baking dish.
- Top evenly with mashed potatoes. Use a fork to create texture (optional: sprinkle cheddar cheese on top).
- Bake:
- Bake 20–25 minutes, until the top is lightly golden and edges are bubbling.
- Serve:
- Let rest 5 minutes before serving.
Tips
- Use leftover mashed potatoes for convenience—they can be slightly enriched with extra butter or cream.
- For extra flavor, sauté mushrooms or add a splash of red wine to the filling.
- Leftovers taste even better the next day as flavors meld.
If you want, I can also give a quick stovetop version that uses a skillet and broiler for the topping, which takes about 30–35 minutes—great for weeknight dinners. Do you want that version?
