Oh yes—classic Shepherd’s Pie 🥧🐑 (well, traditionally lamb, but beef works too). Comfort food at its finest. Here’s a full, hearty version:
Shepherd’s Pie
Ingredients
For the filling:
- 1 lb ground lamb (or beef if you prefer)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- ½ cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh or dried thyme
- Salt & black pepper, to taste
For the mashed potato topping:
- 2 lbs potatoes, peeled & cubed
- 4 tbsp butter
- ½ cup milk (adjust for creaminess)
- Salt & pepper
- Optional: ¼ cup grated cheddar cheese
Instructions
- Cook the potatoes:
Boil potatoes in salted water until fork-tender (~15–20 min). Drain and mash with butter, milk, salt, and pepper. Set aside. - Cook the filling:
In a skillet, heat olive oil. Sauté onion and garlic until soft. Add carrots and cook a few minutes. Add ground lamb, cook until browned.
Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 5–10 minutes. Stir in peas at the end. - Assemble the pie:
Preheat oven to 400°F (200°C). Spread the meat mixture evenly in a baking dish. Spoon mashed potatoes on top, spreading to cover completely. Optional: sprinkle cheddar on top. - Bake:
Bake 20–25 minutes, until potatoes are lightly golden and edges are bubbling. - Serve:
Let rest 5 minutes. Scoop generous portions and enjoy!
Tips & Tricks
- Extra creamy mash: add a splash of cream or sour cream
- Crispy top: broil the last 3–5 minutes
- Veg swap: add corn, green beans, or mushrooms for variation
- Make-ahead: assemble and refrigerate, bake later
I can also give you a luxury “restaurant-style” version with gravy in the filling and golden buttered potato peaks if you want it extra fancy.
Do you want me to do that version too?
