Here’s a hearty and classic Shepherd’s Pie recipe — savory meat filling topped with creamy mashed potatoes. 🥔🥩🍴
Ingredients (serves 4–6)
For the filling:
- 500 g Ground Lamb (or beef if making cottage pie)
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 1 cup Frozen Peas
- 2 tbsp Tomato Paste
- 1 cup Beef or Chicken Broth
- 1 tsp Worcestershire Sauce
- 1 tsp Thyme
- Salt & Black Pepper to taste
For the mashed potato topping:
- 4–5 medium Potatoes, peeled and chopped
- 2–3 tbsp Butter
- ¼–½ cup Milk (or cream)
- Salt & Black Pepper to taste
- Optional: Cheese for topping
Instructions
- Cook the mashed potatoes
- Boil potatoes until tender. Drain, mash with butter and milk, season with salt and pepper. Set aside.
- Cook the filling
- In a skillet, brown ground lamb. Drain excess fat.
- Sauté onion, garlic, and carrots until softened.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 5–10 minutes until slightly thickened.
- Add peas at the end.
- Assemble the pie
- Preheat oven to 200°C (400°F).
- Spread the meat mixture in a baking dish.
- Top evenly with mashed potatoes. Use a fork to create small peaks for browning.
- Optional: sprinkle cheese on top.
- Bake
- Bake 20–25 minutes, until topping is golden and slightly crispy.
- Serve
- Let rest 5 minutes before serving. Enjoy with a side salad or steamed vegetables.
Tips
- For extra flavor, add a splash of red wine to the meat mixture while simmering.
- Leftovers reheat well in the oven or microwave.
- Make individual portions using ramekins for personal shepherd’s pies.
I can also give a slow-cooker version of Shepherd’s Pie that’s hands-off and just as flavorful if you want. Do you want that version?
