Shepherd’s pie

Ahh, comfort food royalty 🥔🥩

Here’s a classic shepherd’s pie—cozy, savory, no fuss. (Traditional = lamb; if you use beef, that’s technically cottage pie.)

Classic Shepherd’s Pie

Ingredients

Mashed potatoes

• 2 lb potatoes (Yukon Gold or russet)
• 4 tbsp butter
• ½ cup milk or cream
• Salt & pepper

Filling

• 1 lb ground lamb
• 1 onion, finely chopped
• 2 carrots, diced small
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef or lamb stock
• 1 tsp fresh thyme or rosemary (or ½ tsp dried)
• 1 cup frozen peas
• Salt & pepper
• Olive oil

How to make it

1. Potatoes first
   Boil potatoes in salted water until fork-tender. Drain, mash with butter and milk, season well. Set aside.
2. Build the filling
   Heat a splash of olive oil in a pan. Sauté onion and carrots until soft. Add garlic for 30 seconds.
3. Brown the lamb
   Add lamb, cook until browned. Season with salt and pepper.
4. Flavor bomb
   Stir in tomato paste, Worcestershire, herbs, and stock. Simmer 10–15 minutes until thick. Stir in peas at the end.
5. Assemble
   Spread filling in a baking dish. Spoon mashed potatoes on top and rough them up with a fork (those peaks = crispy bits).
6. Bake
   400°F / 200°C for ~25 minutes, until bubbling and golden. Broil for 2–3 minutes if you want extra browning.

Pro tips

• A little grated cheddar mixed into the mash? Not traditional, but 🔥
• Splash of red wine in the filling adds depth.
• Make ahead friendly—it’s even better the next day.

If you want, I can give you:

• a quick weeknight version
• a fancy pub-style twist
• or a vegetarian / vegan take