Shepherd’s pie—classic comfort food. 🥧
Here’s a straight-up, cozy, reliable version (the traditional way).
Classic Shepherd’s Pie (Lamb)
(If you use beef, it’s technically cottage pie—but still delicious.)
Ingredients
Meat filling
- 1 lb ground lamb
- 1 onion, diced
- 2 carrots, diced
- 1–2 cloves garlic
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tbsp Worcestershire sauce
- 1 tsp thyme or rosemary
- Salt & pepper
- 1 cup peas (optional)
Mashed topping
- 2 lb potatoes, peeled & chopped
- Butter
- Milk or cream
- Salt
Instructions
- Boil potatoes in salted water until tender. Mash with butter, milk, and salt. Set aside.
- Brown the lamb in a pan. Drain excess fat if needed.
- Add onion + carrots, cook until soft. Add garlic for 30 seconds.
- Stir in tomato paste, cook 1 minute.
- Add stock, Worcestershire, herbs, salt & pepper. Simmer 10–15 min until thick.
- Stir in peas.
- Spread filling in a baking dish. Top with mashed potatoes, roughing the surface with a fork.
- Bake at 400°F / 200°C for ~25 min until golden. Broil 2–3 min for crispy peaks.
🔥 Upgrades if you want
- Cheesy mash (cheddar or gruyère)
- Splash of red wine in the filling
- Butter + egg yolk in the mash for extra richness
Want a quick weeknight version, vegetarian, or meal-prep friendly twist?
