Here’s a classic and hearty Shepherd’s Pie recipe — savory meat filling topped with creamy mashed potatoes.
🥧 Shepherd’s Pie
Ingredients (Serves 4–6)
Filling:
- 1 lb (450 g) ground lamb (or beef for “Cottage Pie”)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt & black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/2 cup beef or vegetable broth
Mashed Potato Topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tablespoons butter
- 1/4 cup milk (or more as needed)
- Salt & black pepper, to taste
- Optional: 1/4 cup grated cheddar cheese
Instructions
1️⃣ Make the mashed potatoes
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
2️⃣ Prepare the filling
- In a skillet, sauté onion and garlic until softened.
- Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
- Stir in carrots, peas, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Sprinkle flour over the mixture and stir to combine.
- Gradually add broth, cooking 3–5 minutes until slightly thickened.
3️⃣ Assemble the pie
- Preheat oven to 400°F (200°C).
- Spoon meat filling into a baking dish.
- Spread mashed potatoes evenly over the top.
- Optional: sprinkle grated cheddar cheese on top.
- Use a fork to create peaks in the mashed potatoes for browning.
4️⃣ Bake
- Bake 20–25 minutes until the top is lightly golden and filling is bubbling.
Tips
- Make ahead: Assemble and refrigerate for a few hours or overnight; bake before serving.
- Veggie variations: Add corn, green beans, or mushrooms to the filling.
- Crispy top: Broil 2–3 minutes at the end for a golden crust.
If you want, I can also give you a slow-cooker Shepherd’s Pie version that’s hands-off and keeps the filling extra juicy.
