Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and topped with creamy mashed potatoes. (Technically, “shepherd’s pie” uses lamb; if you use beef, it’s sometimes called “cottage pie.”)
Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 cup corn (optional)
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Salt and pepper, to taste
- 2 tbsp flour (optional, for thickening)
For the topping:
- 3–4 cups mashed potatoes (made with butter and milk)
- ½ cup shredded cheddar cheese (optional)
Instructions
- Prepare the filling:
- In a large skillet, cook the ground lamb (or beef) over medium heat until browned. Drain excess fat if needed.
- Add onion, garlic, and carrots. Cook 4–5 minutes until vegetables soften.
- Stir in tomato paste, Worcestershire sauce, herbs, salt, and pepper.
- Sprinkle flour over the mixture (if using) and stir to combine.
- Pour in broth, bring to a simmer, and cook 5–7 minutes until slightly thickened. Stir in peas and corn.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable filling evenly in a baking dish.
- Top with mashed potatoes, spreading evenly. Optional: sprinkle cheddar cheese on top.
- Bake:
- Bake 20–25 minutes until the top is golden and slightly crispy. For extra browning, broil 2–3 minutes at the end.
- Serve:
- Let cool 5 minutes before serving. Serve hot with a side salad or crusty bread.
💡 Tips:
- For extra flavor, mash potatoes with a bit of garlic or Parmesan.
- Leftovers store well in the fridge for 2–3 days and reheat nicely.
- You can make it ahead and bake later; just cover with foil if storing in the fridge.
If you want, I can also give a quick 30-minute stovetop shepherd’s pie version that skips baking but still has a creamy, golden potato topping.
Do you want me to provide that version?
