Here’s a classic Shepherd’s Pie — comforting, hearty, and packed with flavour 🥩🥕🥔
Shepherd’s Pie
Serves: 4–6
Time: ~1 hour
Ingredients
For the Filling:
- 500 g (1 lb) minced lamb (or beef for cottage pie)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- 1 cup frozen peas
- 1 cup beef or lamb stock
- 2 tbsp flour
- Salt & pepper, to taste
For the Mashed Potato Topping:
- 4–5 medium potatoes, peeled and cubed
- 2–3 tbsp butter
- ½ cup milk or cream
- Salt & pepper, to taste
- Optional: ½ cup grated cheddar cheese
Instructions
- Make mashed potatoes
Boil potatoes until tender (15–20 min). Drain, mash with butter, milk, salt, and pepper. Set aside. - Cook filling
- Heat a pan over medium heat. Cook minced lamb until browned. Drain excess fat.
- Add onion, garlic, carrots, and celery. Cook 5–7 min until softened.
- Stir in tomato paste, Worcestershire sauce, herbs, and flour. Cook 1–2 min.
- Gradually add stock, simmer 10 min until thickened. Stir in peas. Adjust salt & pepper.
- Assemble pie
- Preheat oven to 200°C / 400°F.
- Spread meat filling in a baking dish. Top with mashed potatoes, smoothing the surface. Optional: sprinkle cheddar cheese on top.
- Bake
Bake 20–25 min until potato topping is golden. Optional: broil 2–3 min for extra browning. - Serve
Let rest 5 minutes before serving.
Variations
- Vegetarian: Use lentils or mushrooms instead of meat.
- Cheesy topping: Mix cheese into mashed potatoes or sprinkle on top.
- Herb boost: Add parsley, thyme, or rosemary to potatoes.
- Extra flavour: Sauté onions and garlic in butter before adding meat.
Tips
- Use day-old mashed potatoes for a firmer topping.
- Leftovers taste great reheated the next day.
- For a richer flavour, add a splash of red wine to the meat filling.
I can also give you a slow-cooker Shepherd’s Pie, a cottage pie variation, or a mini individual portion version if you want.
Do you want me to do one of those?
