Here’s a classic Shepherd’s Pie recipe—a hearty, comforting dish made with ground meat, vegetables, and a creamy mashed potato topping. Traditionally, lamb is used, but beef works too (that version is often called Cottage Pie).
Ingredients (serves 4–6)
For the filling:
- 1 lb ground lamb (or beef)
- 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
- 2 tablespoons olive oil
- Salt and pepper to taste
For the mashed potato topping:
- 2 lbs potatoes, peeled and chopped
- 4 tablespoons butter
- 1/4 cup milk (more if needed)
- Salt and pepper to taste
Instructions
1. Make the mashed potatoes:
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onions and carrots until soft. Add garlic and cook 1 minute.
- Add ground lamb or beef and cook until browned.
- Stir in tomato paste, Worcestershire sauce, broth, and peas.
- Simmer 5–10 minutes until slightly thickened. Season to taste.
3. Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable mixture in a baking dish.
- Top evenly with mashed potatoes. Use a fork to make small peaks for extra browning.
4. Bake:
- Bake 20–25 minutes until the top is golden and filling is bubbling.
5. Serve:
- Let rest a few minutes before serving.
💡 Tips:
- For a richer topping, add cheese to the mashed potatoes.
- Leftovers are excellent the next day.
- Sweet potatoes can be used instead of regular potatoes for a twist.
If you want, I can also give you a quick 30-minute stovetop Shepherd’s Pie version that’s lighter but still hearty and comforting.
