Here’s a clear, classic Shepherd’s Pie recipe you can follow—warm, hearty, and perfect for comfort food.
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (for traditional shepherd’s pie; beef makes it a cottage pie)
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp olive oil
- Salt and pepper to taste
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and cut into chunks
- 4 tbsp butter
- ½ cup milk (more if needed)
- Salt and pepper to taste
- Optional: ¼ cup grated cheddar cheese
Instructions
- Cook the potatoes:
- Boil in salted water for 15–20 minutes until tender.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Make the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and carrots 5–6 minutes until softened.
- Add garlic, cook 1 more minute.
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth, simmer 5–10 minutes until thickened.
- Stir in peas at the end and remove from heat.
- Assemble the pie:
- Preheat oven to 375°F (190°C).
- Spread meat filling in a baking dish.
- Top with mashed potatoes; smooth or fork for texture. Optional: sprinkle cheese.
- Bake:
- Bake 20–25 minutes until top is golden and edges bubble.
- Optional: broil 2–3 minutes for extra browning.
- Serve:
- Let rest 5 minutes before serving.
If you want, I can also give a shortcut version that’s just as tasty but quicker, using fewer steps and simple ingredients.
Do you want the shortcut version?
