Ah yes đ Shepherdâs Pieâcomfort food at its finest: savory meat, veggies, and creamy mashed potato topping.
Classic Shepherdâs Pie
Ingredients (Serves 4â6)
For the filling
- 1 lb ground lamb (or beef for âcottage pieâ)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas (or mixed vegetables)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp thyme (dried or fresh)
- ½ tsp rosemary (optional)
- Salt & black pepper, to taste
- 1 cup beef or chicken broth
- 2 tbsp flour (for thickening)
For the topping
- 2â3 cups mashed potatoes (buttery and creamy)
- 2 tbsp butter (optional, for browning top)
- Âź cup shredded cheddar (optional)
Instructions
- Prepare the filling
- In a large skillet, cook ground meat over medium heat until browned. Drain excess fat.
- Add onion, carrots, and celery; cook 5â7 minutes until softened.
- Stir in garlic, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Sprinkle flour and stir to combine.
- Gradually add broth, simmer 5â10 minutes until thickened.
- Stir in peas at the end.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread the meat/vegetable filling evenly in a baking dish.
- Spoon mashed potatoes over the top and smooth with a spatula.
- Dot with butter and sprinkle cheddar if desired.
- Bake
- Bake for 20â25 minutes until potatoes are lightly golden.
- Optional: broil for 2â3 minutes for extra browning on top.
- Serve
- Let cool 5 minutes before serving.
Tips & Variations
- Shepherdâs Pie vs. Cottage Pie: Shepherdâs uses lamb; cottage pie uses beef.
- Make-ahead: Prepare filling and mashed potatoes separately; assemble and bake later.
- Veggie version: Use lentils or mushrooms instead of meat.
- Extra creamy topping: Add cream or sour cream to mashed potatoes.
If you want, I can also give a slow cooker version of shepherdâs pie thatâs hands-off and still perfectly creamy on top.
Do you want me to do that?
