Ooo yes—comfort food royalty. 🥧🔥
Let’s do a proper shepherd’s pie (lamb, not beef), cozy and no-nonsense.
Classic Shepherd’s Pie
Meat filling
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1–2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme or rosemary
- Salt & pepper
- Optional but very good: frozen peas
Brown the lamb. Spoon off excess fat if needed. Add onion & carrots, cook till soft. Garlic in for 30 seconds. Stir in tomato paste, stock, Worcestershire, herbs, salt & pepper. Simmer till thick. Fold in peas.
Mashed potato topping
- 2 lbs potatoes, peeled & chunked
- Butter (be generous)
- Warm milk or cream
- Salt
Mash until fluffy but not soupy.
Assemble
- Meat filling in a baking dish
- Mash on top, rough it up with a fork (crunchy peaks matter)
- Optional: sprinkle a little grated cheddar on top
Bake at 400°F / 200°C for ~25–30 min until bubbling and golden.
Want to tweak it?
- Beef instead = technically cottage pie (still delicious)
- Add a splash of red wine to the meat for depth
- Mix egg yolk into the mash for extra richness
- Top with sweet potato mash for a twist
Weeknight cozy, rainy-day hero, leftovers somehow better the next day.
Tell me: traditional all the way, or are we sneaking in a twist? 😏
