A classic comfort dish—Shepherd’s Pie is hearty, cozy, and satisfying. Here’s a traditional, easy-to-follow recipe (with notes if you want the beef version too).
Shepherd’s Pie (Traditional Lamb)
Ingredients (serves 4–6)
Mashed Potato Topping
- 2 lb (900 g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper, to taste
Meat Filling
- 1½ lb ground lamb
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Instructions
- Make the mashed potatoes:
Boil potatoes in salted water until tender (15–20 minutes). Drain, mash with butter and milk, and season with salt and pepper. Set aside. - Prepare the filling:
Heat olive oil in a large skillet over medium heat. Add onion and carrots; cook until softened (5–7 minutes).
Add garlic and cook 1 minute more.
Add ground lamb and cook until browned. Drain excess fat if needed. - Build flavor:
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Add broth and simmer 5–10 minutes until slightly thickened. Stir in peas. - Assemble:
Preheat oven to 400°F (200°C).
Spread meat mixture into a baking dish. Spoon mashed potatoes on top and spread evenly. Rough up the surface with a fork for crispy peaks. - Bake:
Bake for 20–25 minutes until bubbling and golden on top. Optional: broil for 2–3 minutes for extra browning. - Rest & serve:
Let stand 5–10 minutes before serving.
Helpful Tips
- Beef version: Use ground beef instead (technically cottage pie).
- Extra richness: Mix an egg yolk or grated cheddar into the potatoes.
- Make-ahead: Assemble, refrigerate up to 24 hours, then bake.
If you want, I can also give you:
- A one-pan weeknight version
- A slow-cooker shepherd’s pie
- Or a vegetarian lentil shepherd’s pie
Just tell me which one you’d like 😊
