Ah, back to Shepherd’s Pie 🥧🐑 — let’s go with a clear, foolproof version so it’s hearty, savory, and perfectly layered. This one is traditional but easy enough for weeknight cooking.
Classic Shepherd’s Pie
Ingredients (Serves 4–6)
Mashed Potato Topping
- 2 lbs potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk (or cream for extra richness)
- Salt & pepper to taste
Meat & Veggie Filling
- 1 lb ground lamb (or beef for cottage pie)
- 1 onion, finely chopped
- 2 carrots, diced small
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 1–2 tbsp flour (optional, to thicken filling)
Instructions
1. Make Mashed Potatoes
- Boil potatoes in salted water until tender (12–15 min).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
2. Cook Meat Filling
- Sauté onions and carrots in a skillet until soft.
- Add garlic and cook 30 seconds.
- Add ground lamb, cook until browned. Drain excess fat.
- Stir in tomato paste, Worcestershire sauce, thyme, and flour if using.
- Add broth and simmer 5–10 minutes until thickened. Stir in peas. Season to taste.
3. Assemble Pie
- Preheat oven 400°F (200°C).
- Spread meat filling in a greased 9×13 baking dish.
- Top with mashed potatoes, spreading evenly. Optional: use a fork to create ridges for a crispy topping.
4. Bake
- Bake 20–25 minutes until the top is golden and the edges are bubbling.
- Optional: broil 2–3 minutes for extra crispiness.
Pro Tips
- Lamb vs beef: Lamb is traditional; beef = cottage pie.
- Thicker filling: Use flour or reduce broth slightly.
- Flavor boost: Add Dijon mustard, fresh herbs, or a splash of red wine to the meat.
- Mashed potato topping: Smooth or rustic — ridges get extra crisp in the oven.
I can also give a mini individual shepherd’s pies, a cheesy mashed potato topping version, or a one-pan skillet shepherd’s pie if you want a twist.
Do you want me to do that?
