Here’s a classic Shepherd’s Pie recipe—comforting, savory, and topped with fluffy mashed potatoes.
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) 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 vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh or dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
For the topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tbsp butter
- 1/4 cup milk (more if needed)
- Salt and pepper, to taste
- Optional: shredded cheese for topping
Instructions
- Make the mashed potato topping
- 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 filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots until softened.
- Add ground lamb, breaking it apart, and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth and simmer 5–10 minutes until slightly thickened. Stir in peas last.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spoon meat and vegetable mixture into a baking dish.
- Spread mashed potatoes evenly on top. Optional: sprinkle shredded cheese.
- Bake
- Bake 20–25 minutes until the top is slightly golden.
- For a crispier top, broil 2–3 minutes at the end.
- Serve
- Let cool slightly before serving.
💡 Tips
- Ground beef can be used for a classic Cottage Pie if lamb is unavailable.
- Adding a splash of cream or sour cream to the mashed potatoes makes them extra rich.
- Leftovers taste even better the next day as flavors meld together.
If you want, I can also give a quick 30-minute Shepherd’s Pie version that uses frozen vegetables and pre-made mashed potatoes.
Do you want that quick version?
