Ahhh Shepherd’s pie—pure comfort in a dish 🥧
Here’s a classic, cozy version with rich meat filling and fluffy mashed potatoes on top.
Ingredients (serves 6)
Mashed potato topping
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk or cream
- Salt & pepper to taste
Meat filling
- 1 lb ground lamb (or ground beef for cottage pie)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas & carrots
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup beef broth
- Salt & pepper to taste
Instructions
- Boil potatoes
Cook potatoes in salted water until fork-tender (15–20 min).
Drain, mash with butter and milk. Season well. Set aside. - Cook filling
Heat oil in a skillet over medium heat.
Add onion, cook until soft. Add garlic, cook 30 seconds.
Add meat and brown. Drain excess fat if needed. - Build flavor
Stir in tomato paste, Worcestershire, thyme, salt, and pepper.
Add broth and simmer 5–8 minutes until thickened.
Stir in peas and carrots. - Assemble
Spread meat mixture in a baking dish.
Spoon mashed potatoes on top and spread evenly.
Use a fork to rough up the top (crispy bits = good). - Bake
Bake at 400°F (205°C) for 20–25 minutes, until bubbling and golden.
Optional: broil 2–3 minutes for extra browning.
Tips & Variations
- Extra rich: Add a splash of red wine to the meat sauce.
- Cheesy top: Mix cheddar or Parmesan into the mashed potatoes.
- Traditional touch: Use lamb + rosemary.
- Make-ahead friendly: Assemble, refrigerate, bake later.
If you want, I can give you a slow cooker shepherd’s pie, a shortcut weeknight version, or a healthier twist that still tastes amazing.
