Here’s a classic, hearty Shepherd’s Pie recipe—comfort food at its finest 🥧🥩🥔
Ingredients (Serves 4–6)
For the Filling:
- 1 lb ground lamb or beef (lamb for traditional shepherd’s pie, beef for cottage pie)
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas or corn
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Salt and black pepper, to taste
For the Mashed Potato Topping:
- 2 lbs potatoes, peeled and cubed
- ¼ cup milk (or cream)
- 2 tbsp butter
- Salt and pepper, to taste
- Optional: ¼ cup shredded cheddar cheese for topping
Instructions
- Make Mashed Potatoes
- Boil potatoes in salted water until tender, 15–20 minutes.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the Filling
- In a skillet over medium heat, sauté onion, carrots, and garlic until softened.
- Add ground lamb or beef, cooking until browned. Drain excess fat if necessary.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth and simmer 5–10 minutes. Stir in peas or corn.
- Assemble the Pie
- Preheat oven to 400°F (200°C).
- Transfer meat and vegetable filling to a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: sprinkle shredded cheddar on top.
- Bake
- Bake 20–25 minutes until the top is lightly golden.
- For extra color, broil 2–3 minutes at the end.
- Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Vegetarian: Replace meat with lentils or mushrooms for a hearty veggie version.
- Extra flavor: Add a splash of red wine to the filling while simmering.
- Make-ahead: Assemble and refrigerate overnight; bake the next day.
- Creamier topping: Mix a little sour cream or cream cheese into the mashed potatoes.
If you want, I can give a one-pan shepherd’s pie skillet version that’s faster and perfect for weeknights.
Do you want me to provide that version?
