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 if you use beef, it’s called Cottage Pie. It’s hearty, warm, and perfect for cozy dinners.
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
- 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 mashed potatoes:
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- Heat oil in a skillet over medium heat. Sauté onions and carrots until softened.
- Add garlic and cook 1 minute.
- Add ground lamb (or beef) and cook until browned. Drain excess fat.
- Stir in tomato paste, Worcestershire sauce, broth, and peas. Simmer 5–10 minutes until slightly thickened. Season to taste.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread meat mixture in a baking dish. Top evenly with mashed potatoes. Optional: make peaks with a fork for extra browning.
- Bake:
- Bake 20–25 minutes until the top is golden and filling is bubbling.
- Serve:
- Let rest a few minutes before serving.
💡 Tips:
- Add cheese to the mashed potato topping for extra richness.
- Leftovers taste great the next day as flavors meld.
- You can swap sweet potatoes for regular potatoes for a twist.
If you want, I can also give a quick 30-minute stovetop Shepherd’s Pie version that’s lighter but still comforting.
