Alright, Shepherd’s Pie—let’s go full comfort-food mode 🥧. I’ll give a reliable, classic version that’s hearty, flavorful, and keeps the topping golden and creamy.
Classic Shepherd’s Pie
Ingredients
Filling
- 1 lb ground lamb (or beef for cottage pie)
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or chicken stock
- 1 tbsp Worcestershire sauce
- 1 tsp thyme or rosemary
- 1 cup frozen peas
- Salt & pepper to taste
Mashed Potato Topping
- 2 lb potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt to taste
Instructions
- Make the mash: Boil potatoes in salted water until tender. Mash with butter, milk, and salt. Set aside.
- Cook the filling:
- Brown the lamb in a skillet, drain excess fat.
- Add onions and carrots; sauté until soft.
- Stir in garlic for 30 seconds.
- Add tomato paste, cook 1 minute.
- Pour in stock, Worcestershire, and herbs; simmer 10–15 min until slightly thickened.
- Stir in peas, adjust salt and pepper.
- Assemble: Spread filling in a baking dish. Top with mashed potatoes, roughing the surface with a fork for peaks.
- Bake: 400°F / 200°C for 25–30 min until top is golden. Broil 2–3 min if you want extra crispy peaks.
Optional Upgrades
- Mix cheese (cheddar or gruyère) into the mash or on top.
- Add a splash of red wine to the filling for depth.
- Dot extra butter on top before baking for golden richness.
💡 Pro tip: Let the filling cool slightly before topping with mash—it prevents the mash from sliding off during baking.
I can also give a quick weeknight version that uses frozen veggies + shortcut mashed potatoes and still tastes amazing. Want me to?
