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Shepherd’s pie

Posted on January 16, 2026 by Admin

Here’s a classic Shepherd’s Pie recipe—hearty, savory, and perfect for a comforting meal:


Ingredients

For the filling:

  • 1 lb (450 g) ground lamb (or beef for a cottage pie)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1/2 cup peas (frozen or fresh)
  • 1/2 cup corn (optional)
  • 2 tbsp tomato paste
  • 1 cup beef or chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • Salt and pepper, to taste
  • 1–2 tbsp olive oil or butter

For the mashed potato topping:

  • 4 cups peeled and diced potatoes
  • 1/4–1/2 cup milk
  • 2–3 tbsp butter
  • Salt and pepper, to taste

Instructions

  1. Make the mashed potatoes:
    • Boil potatoes in salted water until tender (about 15 minutes).
    • Drain and mash with butter and milk until creamy. Season with salt and pepper.
  2. Prepare the filling:
    • Heat oil or butter in a large skillet over medium heat.
    • Sauté onions, garlic, and carrots until soft (about 5–7 minutes).
    • Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
    • Stir in tomato paste, broth, Worcestershire sauce, thyme, peas, and corn.
    • Simmer for 5–10 minutes until slightly thickened. Season with salt and pepper.
  3. Assemble the pie:
    • Preheat oven to 400°F (200°C).
    • Spread the meat and vegetable filling in a baking dish (about 9×9-inch).
    • Carefully spoon mashed potatoes on top, spreading evenly. Use a fork to create peaks—they get nicely browned in the oven.
  4. Bake:
    • Bake for 20–25 minutes, until the top is golden brown and filling is bubbling.
  5. Serve:
    • Let it rest for 5 minutes before serving. Perfect with a simple green salad on the side.

💡 Tips:

  • For extra flavor, stir a little shredded cheese into the mashed potatoes before spreading.
  • You can make the filling ahead and refrigerate; add the mashed potato topping just before baking.
  • Use a fork to make ridges on the potato top—they brown beautifully in the oven!

If you want, I can also give a quick one-pan Shepherd’s Pie version that’s faster for weeknight cooking.

Do you want me to do that?

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