Shepherd’s pie

Back to Shepherd’s pie—let’s lock it in 😄
Here’s a cozy, no-nonsense version that always hits.

Shepherd’s Pie (Classic & Comforting)

What you’ll need

Filling

• 1 lb ground lamb (beef = cottage pie, still great)
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 cup stock
• 1 tbsp Worcestershire sauce
• 1 tsp thyme or rosemary
• Salt & pepper
• 1 cup peas (optional)

Mash

• 2 lb potatoes
• Butter
• Milk or cream
• Salt

How to make it

1. Boil potatoes in salted water until tender. Mash with butter, milk, and salt.
2. Brown lamb in a pan. Drain excess fat.
3. Add onion & carrots, cook until soft. Add garlic (30 sec).
4. Stir in tomato paste, cook 1 min.
5. Add stock, Worcestershire, herbs, salt & pepper. Simmer until thick.
6. Stir in peas.
7. Spread filling in a baking dish. Top with mash—rough it up with a fork.
8. Bake at 400°F / 200°C for 25 min until golden. Broil briefly for crispy peaks.

Little upgrades that matter

• Butter + egg yolk in the mash = next level
• Splash of red wine in the filling
• Sprinkle cheddar on top for a hybrid vibe

If you want it quick, vegetarian, meal-prep friendly, or a regional twist, tell me which way you’re leaning 🥧