Shepherd’s Pie is a classic British comfort food made with ground meat, vegetables, and a mashed potato topping. Traditionally, it’s made with lamb (hence “shepherd”), but when beef is used, it’s often called Cottage Pie. The dish is baked until the mashed potatoes are golden and the filling is bubbling.
Ingredients (serves 4–6)
For the filling:
- 1 lb ground lamb (or beef for cottage pie)
- 1 medium onion, chopped
- 2 carrots, diced
- 1 cup frozen peas or corn
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the mashed potato topping:
- 2 lbs potatoes, peeled and chopped
- 4 tablespoons butter
- 1/4 cup milk (more if needed)
- Salt and pepper
Instructions
- Prepare the mashed potatoes:
Boil potatoes in salted water until tender, about 15–20 minutes. Drain, mash with butter, milk, salt, and pepper. Set aside. - Cook the filling:
- Heat oil in a skillet over medium heat.
- Cook onions and carrots until softened, 5–7 minutes. Add garlic and cook 1 more minute.
- Add ground lamb (or beef) and cook until browned. Drain excess fat.
- Stir in tomato paste, Worcestershire sauce, broth, and peas/corn. Simmer 5–10 minutes until thickened. Adjust seasoning.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spoon the meat and vegetable mixture into a baking dish.
- Spread mashed potatoes over the top, smoothing with a spatula. Optional: create peaks with a fork for extra browning.
- Bake:
Bake for 20–25 minutes, until the top is lightly golden and the filling is bubbling. - Serve:
Let it rest a few minutes before serving.
💡 Tips:
- For extra richness, stir a little grated cheese into the mashed potatoes before topping.
- Leftovers reheat well in the oven or microwave.
- You can swap in sweet potatoes for a twist on the classic.
If you want, I can give a quick 30-minute stovetop Shepherd’s Pie version that’s lighter but still comforting.
