Here’s a classic, hearty recipe for Shepherd’s Pie—a comforting dish with savory meat and vegetables topped with creamy mashed potatoes.
Shepherd’s Pie (Serves 4–6)
Ingredients:
For the filling:
- 1 lb (450 g) ground lamb or beef (traditionally lamb)
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt, 1/2 tsp black pepper
- 1/2 cup (120 ml) beef or chicken broth
- 1–2 tbsp olive oil
For the topping:
- 3–4 cups mashed potatoes (about 4 medium potatoes)
- 2 tbsp butter
- 1/4 cup milk or cream
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Make mashed potatoes:
- Boil peeled potatoes until tender.
- Mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- Heat oil in a large skillet over medium heat.
- Sauté onion, carrots, and garlic until softened (~5 min).
- Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth and peas; simmer 5–7 minutes until mixture thickens slightly.
- Assemble the pie:
- Spread meat mixture evenly in a baking dish.
- Top with mashed potatoes, spreading evenly. Optional: use a fork to create texture for a golden top.
- Bake:
- Bake 20–25 minutes until the potato topping is lightly golden and edges are bubbling.
- Serve:
- Let cool 5 minutes before serving. Garnish with fresh parsley if desired.
Tips & Variations:
- Cheesy topping: Mix shredded cheddar into the mashed potatoes for extra flavor.
- Vegetarian version: Replace meat with lentils or mushrooms for a hearty plant-based Shepherd’s Pie.
- Make-ahead: Assemble in advance and bake when ready; keeps well in the fridge for 2–3 days.
If you want, I can also give a mini individual Shepherd’s Pie version that’s perfect for single servings and looks cute on the plate.
Do you want me to give that version too?
