Here’s a classic Shepherd’s Pie recipe for a hearty, comforting meal:
Ingredients (serves 4–6)
For the filling:
- 1 lb (450g) ground lamb (substitute beef for cottage pie)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp olive oil
- Salt and pepper, to taste
For the mashed potato topping:
- 2 lbs (900g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or cream for richer flavor)
- Salt and pepper, to taste
- Optional: ¼ cup grated cheese for topping
Instructions
- Prepare the mashed potatoes:
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain, mash with butter and milk until smooth. Season with salt and pepper. Set aside.
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onions and carrots until softened, about 5–6 minutes.
- Add garlic and cook 1 minute more.
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth and simmer 5–10 minutes until slightly thickened.
- Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread meat filling evenly in a baking dish.
- Spoon mashed potatoes on top and smooth.
- Optional: sprinkle grated cheese on top.
- Bake:
- Bake 20–25 minutes until the top is golden.
- Let rest 5 minutes before serving.
✅ Tip: Use a fork to make ridges in the mashed potato topping—they crisp beautifully in the oven.
If you want, I can also give a faster stovetop version that’s ready in under 30 minutes.
