Here’s a classic Shepherd’s Pie—a cozy, savory dish with a rich meat filling topped with creamy mashed potatoes.
Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (traditional; beef makes cottage pie)
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme (fresh or dried)
- 2 tbsp olive oil
- Salt and pepper, to taste
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper, to taste
- Optional: ¼ cup grated cheese
Instructions
- Make mashed potatoes:
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter and milk until smooth. Season with salt and pepper.
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and carrots until softened (5–6 minutes).
- Add garlic and cook 1 minute more.
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth and simmer 5–10 minutes until slightly thickened.
- Stir in peas.
- Assemble:
- Preheat oven to 400°F (200°C).
- Spread the meat mixture in a baking dish.
- Top with mashed potatoes, smoothing evenly.
- Bake:
- Bake for 20–25 minutes until the top is golden.
- Serve:
- Let rest for 5 minutes before serving.
Tips
- Use a fork to create ridges in the mashed potatoes—they crisp beautifully.
- Add a splash of red wine to the filling for deeper flavor.
- Mix in corn or mushrooms for variation.
✅ Tip: Brush the potato topping with a little melted butter or sprinkle cheese on top for a golden, slightly crispy crust.
If you want, I can show you a quick 30-minute version or a cheesy baked twist on this recipe.
