Here’s a classic Shepherd’s Pie recipe — hearty, comforting, and topped with creamy mashed potatoes 🥔🥩
Shepherd’s Pie
Serves: 4–6
Time: ~1 hour
Ingredients
For the Filling:
- 500 g (1 lb) minced lamb (or beef for cottage pie)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced (optional)
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- 1 cup frozen peas
- 1 cup beef or lamb stock
- 2 tbsp flour (to thicken)
- Salt & pepper, to taste
For the Mashed Potato Topping:
- 4–5 medium potatoes, peeled and cubed
- 2–3 tbsp butter
- ½ cup milk or cream
- Salt & pepper, to taste
- Optional: ½ cup grated cheddar cheese
Instructions
- Make the mashed potatoes
- Boil potatoes until tender (15–20 minutes). Drain, then mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling
- Heat a skillet over medium heat. Brown minced lamb (or beef) and drain excess fat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in tomato paste, Worcestershire sauce, thyme, and flour. Cook 1–2 minutes.
- Gradually add stock, simmer 10 minutes until thickened. Stir in peas. Season with salt and pepper.
- Assemble the pie
- Preheat oven to 200°C / 400°F.
- Spread meat filling evenly in a baking dish. Top with mashed potatoes, smoothing the surface. Optional: sprinkle cheese on top.
- Bake
- Bake 20–25 minutes until the potato topping is golden. Optional: broil 2–3 minutes for extra browning.
- Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Vegetarian: Use lentils or mushrooms instead of meat.
- Cheesy topping: Mix cheddar into mashed potatoes or sprinkle on top.
- Herbs: Fresh parsley, thyme, or rosemary enhances flavor.
- Leftovers: Reheat in the oven for best texture; microwaving may make topping soft.
I can also give a slow-cooker Shepherd’s Pie version that’s hands-off and super tender if you want.
Do you want me to do that?
