Here’s a classic Shepherd’s Pie—hearty, comforting, and perfect for a family meal. 🥧🥔
(Traditional shepherd’s pie uses lamb; beef versions are often called cottage pie.)
Shepherd’s Pie
Mashed Potato Topping
Ingredients
- 2 lbs (900 g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup (120 ml) milk or cream
- Salt & black pepper
Instructions
- Boil potatoes in salted water until tender.
- Drain and mash with butter and milk.
- Season well and set aside.
Meat Filling
Ingredients
- 1 lb (450 g) ground lamb (or beef)
- 1 small onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 1 tbsp flour
- 1 tsp thyme or rosemary
- Salt & pepper
- 1–2 tbsp olive oil
Instructions
- Heat oil in a large skillet over medium heat.
- Brown meat; drain excess fat.
- Add onion and carrots; cook until softened.
- Stir in garlic, tomato paste, flour, and herbs.
- Pour in broth and Worcestershire; simmer until thick.
- Stir in peas and season to taste.
Assemble & Bake
- Heat oven to 400°F (200°C).
- Spread meat mixture in a baking dish.
- Top evenly with mashed potatoes (fork ridges for crispy edges).
- Bake 25–30 minutes until golden.
- Broil 2–3 minutes if desired.
Tips & Variations
- Extra flavor: Add a splash of red wine to the filling.
- Crispier top: Sprinkle grated cheddar on the potatoes.
- Vegetarian: Use lentils or mushrooms instead of meat.
- Make-ahead: Assemble, refrigerate, and bake when ready.
If you’d like a quick weeknight version, individual ramekins, or cheesy mashed topping, I can tailor it for you 😊
