Here’s a classic, hearty recipe for Shepherd’s Pie—rich meat filling topped with creamy mashed potatoes:
Ingredients
For the Mashed Potato Topping:
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (adjust for creaminess)
- Salt and pepper, to taste
- Optional: ¼ cup grated cheddar cheese
For the Meat Filling:
- 1 lb ground lamb (for traditional shepherd’s pie; use 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 lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp flour (to thicken)
- Salt and pepper, to taste
- 2 tbsp oil for cooking
Instructions
- Cook the Potatoes:
- Boil potatoes in salted water until tender (~15 min).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Make the Meat Filling:
- Heat oil in a skillet over medium heat.
- Sauté onions, garlic, and carrots until softened (~5 min).
- Add ground lamb; cook until browned.
- Sprinkle flour over meat and veggies; stir to coat.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 5–10 minutes until thickened.
- Fold 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 over meat, smoothing or creating peaks with a fork.
- Optional: sprinkle cheese on top.
- Bake:
- Bake 20–25 minutes until the top is golden and slightly crisp.
- Optional: broil 2–3 minutes for extra browning.
- Serve:
- Let rest 5 minutes before serving.
💡 Tips:
- For ultra-creamy potatoes, add a bit of cream cheese or sour cream.
- You can add other vegetables like parsnips or corn for extra texture.
- Make ahead: assemble and refrigerate; bake when ready.
I can also give a slow-cooker version if you want the filling to simmer gently while keeping it hands-off.
Do you want me to provide that version?
