Ah, Shepherd’s Pie 🥧🐑 — a hearty, comforting classic! Let’s go with a detailed, foolproof version that’s rich, savory, and topped with creamy mashed potatoes.
Classic Shepherd’s Pie
Ingredients (Serves 4–6)
Mashed Potato Topping
- 2 lbs potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk (or cream for extra richness)
- Salt & pepper to taste
Meat Filling
- 1 lb ground lamb (or beef for “cottage pie”)
- 1 small onion, finely chopped
- 2 carrots, diced small
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 1–2 tbsp flour (optional, for thickening)
Instructions
1. Make Mashed Potatoes
- Boil potatoes in salted water until tender (12–15 min).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
2. Cook Meat Filling
- In a skillet, sauté onions and carrots until soft.
- Add garlic and cook 30 seconds.
- Add ground lamb, cook until browned. Drain excess fat.
- Stir in tomato paste, Worcestershire sauce, thyme, and flour (if using).
- Add broth, simmer 5–10 min until thickened. Stir in peas at the end. Season to taste.
3. Assemble
- Preheat oven 400°F (200°C).
- Spread meat filling evenly in a greased 9×13 baking dish.
- Top with mashed potatoes, spreading evenly. Optional: use a fork to create ridges for a crispy top.
4. Bake
- Bake 20–25 min until topping is golden and edges bubble.
- Optional: broil 2–3 min for extra crispiness.
Pro Tips
- Lamb vs. beef: Lamb = traditional; beef = cottage pie.
- Thicker filling: Use flour or reduce broth slightly.
- Mashed potato texture: Smooth for classic, rustic for texture.
- Extra flavor: Add Dijon mustard or fresh herbs to the meat filling.
I can also give a one-pan shepherd’s pie, a mini individual portion version, or a loaded cheesy topping version if you want a twist.
Do you want me to do that?
