Here’s a classic Shepherd’s Pie recipe that serves about 4–6 people:
Ingredients
For the filling:
- 1 lb (450g) ground lamb
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- 2 tbsp olive oil
For the mashed potato topping:
- 2 lbs (900g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or cream for richer flavor)
- Salt and pepper, to taste
- Optional: ¼ cup grated cheese for topping
Instructions
- Prepare the mashed potatoes:
- Boil the potatoes in salted water until tender (about 15–20 minutes).
- Drain, mash with butter and milk until smooth. Season with salt and pepper. Set aside.
- Cook the filling:
- Heat olive oil in a large skillet over medium heat.
- Sauté onions and carrots until softened (about 5–6 minutes).
- Add garlic and cook 1 minute more.
- Add ground lamb and cook until browned, breaking it up with a spoon.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth and let it simmer for 5–10 minutes until slightly thickened.
- Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat filling evenly in a baking dish.
- Spoon mashed potatoes on top, spreading evenly.
- Optional: sprinkle grated cheese on top.
- Bake:
- Bake for 20–25 minutes, or until the top is golden and slightly crispy.
- Let it rest for 5 minutes before serving.
✅ Tip: For extra flavor, you can swirl the top of the mashed potatoes with a fork to create ridges—they crisp nicely in the oven.
If you want, I can also give you a quick 30-minute version that’s faster but still tastes amazing. Do you want me to do that?
