Here’s a classic Shepherd’s Pie recipe with a rich, savory filling and creamy mashed potato topping:
Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- ¼ cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Preheat oven:
- 400°F (200°C).
- Prepare the mashed potatoes:
- Boil potatoes until tender (about 15–20 minutes).
- Drain, mash with milk, butter, salt, and pepper. Set aside.
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onions, carrots, and celery until softened (5–7 minutes).
- Add garlic and cook 1 more minute.
- Add ground lamb, cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 5–10 minutes until mixture thickens slightly.
- Stir in frozen peas at the end.
- Assemble the pie:
- Spread the meat and vegetable mixture in a baking dish.
- Spoon mashed potatoes over the top, spreading evenly.
- Optional: use a fork to create a textured pattern on the potatoes (helps them crisp).
- Bake:
- Bake 20–25 minutes, until the top is lightly golden.
- Serve:
- Let rest for 5 minutes before serving.
💡 Tips:
- For extra flavor, add a splash of red wine to the filling.
- Leftover Shepherd’s Pie reheats well in the oven or microwave.
- For a lighter version, use sweet potatoes or cauliflower mash for the topping.
If you want, I can give a vegetarian Shepherd’s Pie version that’s just as hearty.
Do you want that version?
