Ah, Shepherd’s Pie 🥧🥔—classic comfort food! Tender meat, vegetables, and a golden mashed potato topping. Here’s a full, foolproof recipe:
Shepherd’s Pie
Serves: 4–6
Ingredients
For the filling:
- 1 lb ground lamb (or beef for Cottage Pie)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper, to taste
- 2 tbsp olive oil
For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (more if needed)
- Salt & pepper
- Optional: ½ cup shredded cheddar
Instructions
1. Make mashed potatoes
- Boil potatoes in salted water until tender, ~15 minutes.
- Drain and mash with butter and milk. Season with salt and pepper. Set aside.
2. Cook the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, carrots, and celery until softened, ~5 minutes.
- Add garlic and cook 1 minute.
- Add ground lamb/beef; cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, and broth.
- Simmer until thickened, ~5–7 minutes. Add peas and adjust seasoning.
3. Assemble
- Preheat oven to 400°F (200°C).
- Transfer filling to a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: sprinkle shredded cheddar or dot with butter.
4. Bake
- Bake 20–25 minutes, until top is golden and edges bubble.
- Optional: broil 2–3 minutes for extra browning.
5. Serve
- Let rest 5 minutes before slicing.
- Enjoy with a side salad or steamed vegetables.
Tips & Variations
- Cottage Pie: Use ground beef instead of lamb.
- Vegetarian: Replace meat with lentils or mushrooms.
- Extra creamy potatoes: Add cream or cream cheese.
- Make ahead: Assemble and refrigerate, bake the next day.
If you want, I can give you a slow-cooker Shepherd’s Pie version that makes it even easier for weeknight meals.
Do you want me to do that?
