Perfect! Here’s a classic Shepherd’s Pie recipe that’s simple, hearty, and delicious. I’ll give it in a way that’s easy to follow step by step.
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tbsp olive oil
- Salt and pepper to taste
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and cut into chunks
- 4 tbsp butter
- ½ cup milk (more if needed)
- Salt and pepper to taste
- Optional: ¼ cup grated cheddar cheese
Instructions
- Cook the potatoes:
- Boil potatoes in salted water for 15–20 minutes, until tender.
- Drain and mash with butter, milk, salt, and pepper until creamy. Set aside.
- Prepare the filling:
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and carrots for 5–6 minutes until softened.
- Add garlic and cook 1 more minute.
- Add ground lamb, breaking it apart, and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in the broth and simmer for 5–10 minutes, until slightly thickened.
- Stir in the peas at the end and remove from heat.
- Assemble the pie:
- Preheat oven to 375°F (190°C).
- Spread the meat mixture evenly in a baking dish.
- Top with mashed potatoes, spreading evenly. Optional: sprinkle cheese on top.
- Use a fork to create a little texture on the potato top (this helps it brown nicely).
- Bake:
- Bake for 20–25 minutes, until the top is golden and edges are bubbling.
- Optional: place under the broiler for 2–3 minutes for extra browning.
- Serve:
- Let it rest 5 minutes before serving. Enjoy with a simple green salad or steamed veggies.
If you want, I can also give you a shortcut version that uses fewer steps but tastes just as rich, perfect for a weeknight dinner.
Do you want the shortcut version too?
