Shepherd’s pie

Shepherd’s pie 🥧🥔 — cozy, hearty, and exactly the kind of comfort food that always hits.

Here’s a classic Shepherd’s Pie (traditional lamb version). I’ll note swaps if you want beef instead.

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Shepherd’s Pie

Serves: 4–6

Ingredients

Mashed potato topping

• 2 lbs potatoes, peeled & cubed
• 4 tbsp butter
• ½ cup milk or cream
• Salt & black pepper
• Optional: ½ cup shredded cheddar

Meat filling

• 1 lb ground lamb (use beef for Cottage Pie)
• 1 small onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef or lamb broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme or rosemary
• Salt & pepper
• 1 tbsp olive oil

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Instructions

1. Make mashed potatoes
   • Boil potatoes in salted water 15–18 minutes until tender.
   • Drain, mash with butter and milk. Season well. Set aside.
2. Cook filling
   • Heat oil in skillet over medium.
   • Sauté onion and carrots 4–5 minutes.
   • Add garlic, cook 30 seconds.
   • Add lamb/beef, cook until browned. Drain excess fat.
   • Stir in tomato paste, broth, Worcestershire, thyme, salt & pepper.
   • Simmer 8–10 minutes until thick. Stir in peas.
3. Assemble
   • Preheat oven to 400°F (200°C).
   • Spread meat mixture in baking dish.
   • Spoon mashed potatoes on top and spread evenly.
   • Sprinkle cheese if using.
4. Bake
   • Bake 20–25 minutes until bubbling and golden.
   • Broil 2–3 minutes for a crispy top if desired.
5. Serve
   • Rest 5 minutes before scooping.

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🔥 Tips & Variations

• Fork the potatoes on top for crispy ridges
• Add corn instead of peas if you like it sweeter
• Make ahead & refrigerate; bake when ready
• Freezes beautifully

If you want, I can give you a slow cooker version, extra gravy-heavy version, or a simple weeknight shortcut version.