Here’s a traditional, hearty Shepherd’s Pie recipe—the comforting British classic with savory meat, vegetables, and creamy mashed potato topping.
Ingredients (Serves 4–6)
For the Filling:
- 1 lb (450g) ground lamb (or beef for “cottage pie”)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
- 2 tbsp butter or olive oil
For the Mashed Potato Topping:
- 2 lbs (900g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk (more if needed)
- Salt and pepper to taste
- Optional: ½ cup shredded cheddar cheese for a golden top
Instructions
- Make the Mashed Potatoes:
- Boil potatoes in salted water until tender, 15–20 minutes.
- Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
- Cook the Meat Filling:
- Heat butter or oil in a skillet over medium heat.
- Sauté onions and garlic until softened. Add carrots and cook 3–4 minutes.
- Add ground lamb (or beef), breaking it up with a spoon, and cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer 5–10 minutes until slightly thickened.
- Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable mixture evenly in a baking dish.
- Top with mashed potatoes, smoothing with a spatula. Optional: sprinkle with cheddar cheese.
- Use a fork to create ridges on top for browning.
- Bake:
- Bake 20–25 minutes until the top is golden and lightly crispy.
- Let rest 5 minutes before serving.
💡 Tips:
- Add sautéed mushrooms or corn for extra flavor.
- Use leftover mashed potatoes to save time.
- For richer flavor, stir a little cream into the mashed potatoes.
- Leftovers can be refrigerated for 2–3 days or frozen for longer storage.
I can also provide a slow-cooker version of shepherd’s pie that’s extra rich and hands-off if you want.
Do you want me to give that version?
