Here’s a classic and hearty Shepherd’s Pie recipe—comfort food at its finest:
Shepherd’s Pie
Serves: 4–6
Ingredients
For the mashed potato topping:
- 2 pounds (900 g) potatoes, peeled and cut into chunks
- ¼ cup butter
- ½ cup milk (more if needed)
- Salt and pepper, to taste
For the filling:
- 1 pound (450 g) ground lamb or beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons flour (optional, for thickening)
Instructions
- Make the mashed potatoes
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain, mash with butter and milk, and season with salt and pepper. Set aside.
- Prepare the filling
- In a large skillet, cook ground meat over medium heat until browned. Drain excess fat.
- Add onion, garlic, and carrots; sauté until softened.
- Stir in tomato paste and flour (if using) and cook 1–2 minutes.
- Add broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer until thickened, about 5–7 minutes.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable filling evenly in a baking dish.
- Top with mashed potatoes, spreading evenly. Optional: use a fork to create a textured surface for browning.
- Bake
- Bake 20–25 minutes, until the top is golden brown and edges are bubbling.
- Serve
- Let cool 5 minutes before serving.
💡 Tips:
- For extra flavor, add a splash of cream or butter to the mashed potatoes.
- Leftovers can be reheated in the oven or microwave.
- You can substitute ground beef for lamb if you prefer “cottage pie.”
If you want, I can also give a quick stovetop Shepherd’s Pie version that skips the oven but keeps it creamy and hearty.
Do you want me to provide that quicker stovetop version?
