Here’s a classic, hearty Shepherd’s Pie recipe — tender meat, savory vegetables, and a creamy mashed potato topping.
🥧 Shepherd’s Pie
Ingredients (Serves 4–6)
For the Filling
- 1 lb (450 g) ground lamb or beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas (or corn/green beans)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon flour (optional, for thickening)
- ½ cup beef or chicken broth
For the Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tablespoons butter
- ½ cup milk (or cream)
- Salt and pepper, to taste
- Optional: ½ cup shredded cheddar cheese
Instructions
1️⃣ Make the Mashed Potatoes
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain, mash with butter and milk until creamy.
- Season with salt and pepper. Set aside.
2️⃣ Prepare the Filling
- Preheat oven to 400°F (200°C).
- In a skillet, cook ground meat over medium heat until browned. Drain excess fat if needed.
- Add onions, garlic, and carrots. Cook 5–7 minutes until softened.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, pepper, and flour.
- Pour in broth and simmer 5–7 minutes until slightly thickened.
- Stir in frozen peas.
3️⃣ Assemble the Pie
- Spread meat and vegetable filling in a 9×9-inch or similar baking dish.
- Spoon mashed potatoes over the filling and spread evenly.
- Optional: sprinkle shredded cheddar cheese on top.
4️⃣ Bake
- Bake uncovered 20–25 minutes, until the top is lightly golden and filling is bubbling.
5️⃣ Serve
- Let cool 5 minutes before serving.
- Perfect with a simple green salad or steamed vegetables.
Tips & Variations
- Meat choice: Traditional Shepherd’s Pie uses lamb; with beef, it’s technically a Cottage Pie.
- Vegetables: Add corn, green beans, or mushrooms for extra flavor.
- Make-ahead: Prepare filling and mashed potatoes ahead of time; assemble and bake just before serving.
- Crispy topping: Brush mashed potatoes with a little melted butter before baking for a golden crust.
If you want, I can also provide a slow-cooker version where the filling cooks first and the mashed potato topping is added at the end — perfect for hands-off prep.
Do you want that version?
