Here’s a classic Shepherd’s Pie recipe—rich, comforting, and perfect for a hearty dinner:
Ingredients (4–6 servings)
Filling:
- 1 lb (450 g) ground lamb (or beef for “Cottage Pie”)
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- 2 tbsp olive oil
Mashed Potato Topping:
- 2 lbs (900 g) potatoes, peeled and cubed
- 4 tbsp butter
- 1/4–1/2 cup milk (adjust for desired creaminess)
- Salt and pepper, to taste
- Optional: 1/4 cup grated cheddar cheese
Instructions
- Cook Potatoes:
Boil potatoes in salted water until tender, 15–20 minutes. Drain and mash with butter, milk, salt, and pepper. Set aside. - Prepare Filling:
Heat olive oil in a skillet over medium heat. Sauté onions and carrots until softened (5–6 minutes). Add garlic and cook 1 minute. - Cook Meat:
Add ground lamb (or beef) to the skillet. Cook until browned, breaking it up with a spoon. - Add Flavor:
Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in broth and simmer for 5–7 minutes until slightly thickened. Add peas at the end. - Assemble Pie:
Preheat oven to 400°F (200°C). Spread meat mixture evenly in a baking dish. Top with mashed potatoes, spreading evenly. Optional: sprinkle cheddar on top. - Bake:
Bake for 20–25 minutes, until the top is golden and slightly crispy. Broil 2–3 minutes at the end for extra browning if desired. - Serve:
Let rest for 5 minutes before serving. Enjoy with a side salad or steamed vegetables.
✅ Tips:
- For richer flavor, add a splash of cream to the mashed potatoes.
- Leftovers taste great and can be reheated in the oven or microwave.
- You can swap lamb for ground turkey or chicken for a lighter version.
If you want, I can also give a one-pan skillet Shepherd’s Pie version where everything cooks together on the stovetop—no oven required. Do you want me to do that?
