Here’s a classic Shepherd’s Pie recipe—rich, comforting, and perfect for a hearty family meal 🥩🥔
Shepherd’s Pie (Serves 4–6)
Ingredients
For the filling:
- 500 g (1 lb) ground lamb (or beef if you prefer cottage pie)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or vegetable stock
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Salt & pepper, to taste
- 2 tbsp oil or butter
For the topping:
- 800 g (1.5 lb) potatoes, peeled and cubed
- 3 tbsp butter
- ¼ cup milk or cream
- Salt & pepper
- Optional: grated cheddar for a golden top
Instructions
- Cook the potatoes
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Prepare the filling
- Heat oil/butter in a pan over medium heat.
- Sauté onion, carrots, and celery until soft.
- Add garlic and cook 30 seconds.
- Add ground lamb, cook until browned.
- Stir in tomato paste, Worcestershire sauce, herbs, and stock.
- Simmer 10–15 minutes until thickened slightly. Adjust seasoning.
- Assemble
- Preheat oven to 200°C / 400°F.
- Spread meat filling evenly in a baking dish.
- Top with mashed potatoes, smoothing with a spatula.
- Optional: sprinkle grated cheddar on top.
- Bake
- Bake 20–25 minutes until topping is golden and slightly crisp.
- Serve
- Let sit 5 minutes before serving. Enjoy with a side salad or steamed vegetables.
Tips
- Mash potatoes well for a creamy topping
- Use a fork to texture the potato; it creates little peaks that brown nicely
- Don’t overcook the filling; it will bake further in the oven
Variations
- Cheesy topping: Mix mashed potato with cheddar or Parmesan
- Vegetarian: Use lentils, mushrooms, or plant-based mince instead of meat
- Extra gravy: Add a splash of stock before baking for a moister filling
I can also give a quick 30-minute stovetop version that mimics Shepherd’s Pie without an oven.
Do you want me to do that?
