Ahh, Shepherd’s Pie—cozy, hearty, and perfect when you want real comfort food 🥧💛
(Quick note: shepherd’s = lamb; cottage pie = beef. I’ll give you the classic lamb version, with swaps.)
Classic Shepherd’s Pie
Ingredients
Meat filling
- 1 tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500 g ground lamb (or beef)
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Salt & black pepper
- 1 cup frozen peas and carrots
Mashed potato topping
- 4–5 potatoes, peeled & chopped
- 2 tbsp butter
- ¼–½ cup milk or cream
- Salt & pepper
Instructions
- Cook the potatoes
Boil potatoes in salted water until very tender. Mash with butter, milk, salt, and pepper. Set aside. - Make the filling
Heat oil in a pan. Sauté onion until soft, add garlic.
Add lamb and cook until browned. - Build flavor
Stir in tomato paste, Worcestershire sauce, herbs, salt, and pepper.
Pour in stock and simmer 10–15 minutes until thick.
Stir in peas and carrots. - Assemble
Spread meat mixture in a baking dish.
Spoon mashed potatoes on top and spread evenly.
Fork the top to create ridges (crispy bits = yes). - Bake
Bake at 200°C / 400°F for 20–25 minutes until bubbling and golden.
Optional: broil/grill 2–3 minutes for extra crust.
Tips for next-level pie
- Add a splash of red wine to the meat
- Mix cheese into the mash or sprinkle on top
- Egg yolk in the potatoes = richer, more golden topping
- Let it rest 10 minutes before serving (holds together better)
Serve with
- Simple green salad
- Steamed green beans
- Just a fork and silence 😌
Want a beef version, vegetarian shepherd’s pie, or a quick stovetop hack?
