Here’s a classic, hearty Shepherd’s Pie recipe — savory meat, vegetables, and creamy mashed potato topping 🥩🥔
Shepherd’s Pie
Serves: 4–6
Time: ~1 hour
Ingredients
For the Filling:
- 1 lb (450 g) ground lamb or beef
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Mashed Potato Topping:
- 4–5 medium potatoes, peeled and cubed
- ¼ cup milk
- 2 tbsp butter
- Salt and pepper, to taste
- Optional: shredded cheddar cheese
Instructions
1️⃣ Prepare the Mashed Potatoes
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2️⃣ Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions, carrots, and celery until softened.
- Add garlic and cook 30 seconds.
- Add ground lamb (or beef), cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth, simmer 5–10 minutes until slightly thickened.
- Stir in peas at the end.
3️⃣ Assemble
- Preheat oven to 200°C (400°F).
- Spread meat and vegetable mixture evenly in a baking dish.
- Spread mashed potatoes on top, smoothing with a spatula.
- Optional: sprinkle shredded cheddar cheese on top.
4️⃣ Bake
- Bake 20–25 minutes, until the top is golden and slightly crispy.
5️⃣ Serve
- Let sit 5 minutes before serving.
Tips & Variations
- For extra flavor, add a splash of red wine to the filling while simmering.
- Top mashed potatoes with a little paprika or butter pats for a golden finish.
- Use sweet potatoes for a slightly sweeter, colorful twist.
If you want, I can also give a slow-cooker shepherd’s pie version that’s hands-off and equally comforting.
