Shepherd’s pie 🥧🥔 — the ultimate cozy, stick-to-your-ribs dinner. Here’s a true classic version, simple and old-school, the kind that never lets you down.
Shepherd’s Pie
Serves: 4–6
Mashed Potato Topping
- 2 lbs potatoes, peeled & cubed
- 4 tbsp butter
- ½–¾ cup milk
- Salt & black pepper
Meat Filling
- 1 lb ground lamb (beef = 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 & black pepper
- 1 tbsp olive oil
Instructions
- Mashed potatoes
- Boil potatoes in salted water 15–18 minutes until tender.
- Drain and mash with butter and milk. Season well.
- Cook filling
- Heat oil in skillet over medium heat.
- Sauté onion and carrots 4–5 minutes.
- Add garlic, cook 30 seconds.
- Add lamb and cook until browned. Drain excess fat.
- Stir in tomato paste, broth, Worcestershire, herbs, salt & pepper.
- Simmer 8–10 minutes until thick.
- Stir in peas.
- Assemble
- Preheat oven to 400°F (200°C).
- Spread filling in baking dish.
- Spoon mashed potatoes on top and spread evenly.
- Rough up top with a fork for crispy edges.
- Bake
- Bake 20–25 minutes until bubbling and lightly golden.
- Broil 2–3 minutes if you want extra browning.
- Serve
- Let rest 5–10 minutes before serving.
🔥 Tips
- Fork ridges = crispy potato peaks
- Make ahead and bake later
- Freezes beautifully
- Even better the next day
If you want, I can give you a slow cooker shepherd’s pie, extra-gravy version, or a super simple weeknight shortcut 👍
