Shepherd’s pie is a hearty comfort dish made with minced lamb cooked in a savory gravy, topped with mashed potatoes, and baked until golden. (If it’s made with beef instead of lamb, it’s technically called cottage pie.)
What goes into it
- Base: minced lamb
- Veggies: onion, carrots, peas (sometimes corn)
- Flavor: garlic, tomato paste, Worcestershire sauce, herbs like thyme or rosemary
- Top: creamy mashed potatoes
Simple homemade version
Ingredients
- 500g minced lamb
- 1 onion (chopped)
- 2 carrots (diced)
- 1 cup peas
- 2 tbsp tomato paste
- 1 cup broth
- 1 tsp Worcestershire sauce
- 3–4 potatoes (boiled & mashed with butter + milk)
- Salt, pepper, thyme/rosemary
Steps
- Cook the filling: Sauté onion and carrots, add lamb, cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, herbs, salt, and pepper. Simmer until thick. Add peas last.
- Assemble: Spread the meat mixture in a baking dish, top with mashed potatoes.
- Bake: 200°C (400°F) for ~20–25 minutes until the top is golden.
- Optional: Broil a few minutes for a crispy top.
Tips
- Rough up the potato surface with a fork to get those crispy peaks
- Add cheese to the mash for extra richness
- Let it sit 5–10 minutes after baking so it holds together when served
If you want, I can show you a quicker stovetop-only version or a spiced twist with South Asian flavors.
