Here’s a classic, hearty Shepherd’s Pie recipe that’s comforting and easy to make. I’ll give a version with detailed steps so it’s reliable and delicious.
Ingredients (4–6 servings)
For the filling:
- 1 lb (450 g) ground lamb (traditional) or beef (for “Cottage Pie”)
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup (150 g) frozen peas
- 2 tablespoons tomato paste
- 1 cup (240 ml) beef or lamb broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tbsp fresh)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tablespoons butter
- 1/4–1/2 cup (60–120 ml) milk
- Salt and pepper, to taste
- Optional: 1/4 cup (25 g) grated cheddar cheese for topping
Instructions
- Cook the potatoes
- Boil potatoes in salted water until tender (about 15–20 minutes).
- Drain, mash with butter and milk until smooth. Season with salt and pepper.
- Make the filling
- Heat olive oil in a large skillet over medium heat.
- Add onions, garlic, and carrots. Sauté until softened, about 5 minutes.
- Add ground lamb (or beef), breaking it up with a spoon. Cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, and broth.
- Simmer for 10–15 minutes until slightly thickened.
- Add peas and adjust seasoning with salt and pepper.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable filling in a baking dish (about 9×9 inches or similar).
- Spread mashed potatoes evenly on top. Use a fork to make ridges (helps browning).
- Optional: sprinkle grated cheddar cheese on top.
- Bake
- Bake for 20–25 minutes, until the top is golden brown and the filling is bubbling.
- Let rest for 5 minutes before serving.
✅ Tips for the best Shepherd’s Pie:
- For extra richness, mash the potatoes with a bit of cream or sour cream.
- If the filling is too runny, mix 1 tsp cornstarch with a little water and stir it in before baking.
- You can prep the filling a day ahead and assemble before baking—it actually improves flavor.
I can also give a slow cooker version if you want it even easier, where the filling cooks all day and you just top with mashed potatoes at the end.
Do you want the slow cooker version too?
