Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and topped with creamy mashed potatoes.
Ingredients (Serves 6)
For the Filling:
- 1 lb (≈450 g) ground lamb (traditional) or beef (cottage pie if using beef)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
For the Mashed Potato Topping:
- 2 lbs (≈900 g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper, to taste
- Optional: ½ cup shredded cheddar cheese for topping
Instructions
- Preheat Oven:
Preheat to 400°F (200°C). - Cook the Mashed Potatoes:
Boil potatoes in salted water until tender (≈15 minutes). Drain and mash with butter, milk, salt, and pepper. Set aside. - Prepare the Filling:
- Heat olive oil or butter in a large skillet over medium heat.
- Cook onions, carrots, and garlic until softened.
- Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
- Assemble the Pie:
- Spoon the meat and vegetable filling into a 9×9-inch baking dish.
- Spread mashed potatoes evenly over the top.
- Optional: sprinkle shredded cheddar cheese over the potatoes.
- Bake:
Bake for 20–25 minutes, or until the top is golden brown and the filling is bubbling. - Serve:
Let it cool for 5 minutes before serving.
💡 Tips:
- For extra flavor, mash potatoes with roasted garlic or cream cheese.
- Traditional Shepherd’s Pie uses lamb; using beef is called Cottage Pie.
- Make ahead: Prepare filling and mashed potatoes separately, assemble just before baking.
I can also give a slow cooker version that lets the filling cook all day, so you just top with mashed potatoes and bake—almost effortless. Do you want that version?
