Absolutely! Let’s do a classic, hearty Shepherd’s Pie recipe — perfect comfort food.
🥧 Shepherd’s Pie (Traditional Lamb Version)
Note: If you use beef instead of lamb, it’s technically called Cottage Pie, but just as delicious.
Ingredients
For the filling:
- 1 lb (450 g) ground lamb
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup peas (frozen works fine)
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce (optional but adds depth)
- 1 tsp thyme or rosemary
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For the mashed potato topping:
- 2 lb (900 g) potatoes, peeled and chopped
- 3 tbsp butter
- ½ cup milk
- Salt to taste
- Optional: shredded cheddar cheese for topping
Instructions
1️⃣ Make the mashed potatoes
- Boil potatoes in salted water until tender (about 15–20 min).
- Drain and mash with butter, milk, and salt. Set aside.
2️⃣ Cook the filling
- Heat oil/butter in a skillet.
- Sauté onion and carrots until soft. Add garlic, cook 30 sec.
- Add ground lamb; cook until browned. Drain excess fat.
- Stir in tomato paste and flour.
- Pour in broth, Worcestershire, herbs, salt, and pepper. Simmer 10 min until thickened.
- Stir in peas.
3️⃣ Assemble
- Preheat oven to 400°F (200°C).
- Spread meat mixture in a baking dish.
- Spoon mashed potatoes on top and spread evenly. Use a fork to create texture (for a crispy top).
4️⃣ Bake
- Bake 20–25 min until golden and bubbling.
- Optional: broil 2–3 minutes for extra crispy peaks.
🔥 Tips & Variations
- Cheesy topping: sprinkle cheddar on the mashed potatoes before baking
- Vegetable boost: add corn, mushrooms, or green beans
- Make-ahead: assemble and refrigerate; bake later
- Mini versions: use ramekins for individual servings
If you want, I can also give a super-easy, 1-skillet Shepherd’s Pie shortcut that skips baking entirely and still tastes amazing.
Do you want that shortcut version?
