Ooo yes 😌 Shepherd’s pie—pure comfort in a dish. Here’s a classic, cozy version that never misses.
🥧 Shepherd’s Pie (Classic)
Technically: shepherd’s pie = lamb. If you use beef, it’s cottage pie—but nobody’s judging 😉
Ingredients
Meat Filling
- 1 lb ground lamb (or beef)
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- Salt & black pepper
Mashed Potato Topping
- 2 lbs potatoes, peeled & chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt & pepper
Instructions
- Make the potatoes
Boil potatoes in salted water until fork-tender. Drain, mash with butter, milk, salt, and pepper. Set aside. - Cook the filling
Heat oil in a skillet. Brown lamb/beef. Remove excess fat.
Add onion and carrots; cook 5 min. Add garlic, tomato paste, thyme, Worcestershire—cook 1 min.
Pour in broth and simmer until thickened. Stir in peas. Season to taste. - Assemble
Spread meat filling in a baking dish. Spoon mashed potatoes on top and spread evenly.
Fork the top for crispy ridges. - Bake
Bake at 400°F (205°C) for 25–30 min, until bubbly and golden on top. - Rest & serve
Let sit 10 minutes before serving (worth it).
Pro Tips
- Brush potato top with melted butter for extra browning
- Add cheese to the potatoes if you want it richer
- Make it ahead—it tastes even better the next day
Want a quick skillet version, slow cooker version, or a soul-food twist on it?
