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Shepherd’s pie

Posted on March 23, 2026 by Admin

Here’s a classic, hearty Shepherd’s Pie recipe—rich, savory, and topped with creamy mashed potatoes.


Ingredients (Serves 6)

For the Filling:

  • 1 lb (≈450 g) ground lamb (traditional) or beef (for cottage pie)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup beef or chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp olive oil or butter

For the Mashed Potato Topping:

  • 2 lbs (≈900 g) potatoes, peeled and chopped
  • 4 tbsp butter
  • ½ cup milk or cream
  • Salt and pepper, to taste
  • Optional: ½ cup shredded cheddar cheese for topping

Instructions

  1. Preheat Oven:
    Preheat to 400°F (200°C).
  2. Cook the Mashed Potatoes:
    Boil potatoes in salted water until tender (≈15 minutes). Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
  3. Prepare the Filling:
    • In a large skillet, heat olive oil or butter over medium heat.
    • Cook onions, carrots, and garlic until softened.
    • Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
    • Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
  4. Assemble the Pie:
    • Spoon the meat and vegetable filling into a baking dish (≈9×9-inch).
    • Spread mashed potatoes evenly over the top.
    • Optional: sprinkle shredded cheddar cheese over the potatoes.
  5. Bake:
    Bake for 20–25 minutes, or until the top is golden brown and the filling is bubbling.
  6. Serve:
    Let it cool for 5 minutes before serving. Perfect with a simple green salad or steamed veggies.

💡 Tips:

  • For extra flavor, mash the potatoes with roasted garlic or cream cheese.
  • If using beef instead of lamb, it’s technically called Cottage Pie, but the process is the same.
  • Make ahead: Prepare filling and mashed potatoes separately, assemble just before baking.

I can also provide a slow cooker version that lets the flavors meld all day, then you just top with potatoes and bake. Would you like that version?

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