🥧 Shepherd’s Pie
A cozy, classic comfort dish made with savory meat and vegetables topped with creamy mashed potatoes and baked until golden.
Traditionally, Shepherd’s Pie is made with lamb. When made with beef, it’s technically called Cottage pie.
🥩 Ingredients (Serves 4–6)
Meat Filling:
- 1 lb ground lamb (or beef)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas & carrots
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tsp thyme (optional)
- Salt & pepper to taste
- 1 tbsp flour (for thickening, optional)
Mashed Potato Topping:
- 2 lbs potatoes, peeled & chopped
- 4 tbsp butter
- ¼–½ cup milk or cream
- Salt to taste
🔥 Instructions
- Boil potatoes: Cook in salted water until fork-tender (15–20 minutes). Drain and mash with butter, milk, and salt. Set aside.
- Cook meat: In a skillet, brown lamb with onion until cooked through. Drain excess fat if needed.
- Add flavor: Stir in garlic, tomato paste, Worcestershire, thyme, salt, and pepper.
- Thicken: Sprinkle in flour (if using), stir 1 minute. Add broth and simmer 5–7 minutes until thickened. Stir in peas and carrots.
- Assemble: Spread meat mixture into a baking dish. Top evenly with mashed potatoes. Use a fork to create texture on top.
- Bake: 400°F (200°C) for 20–25 minutes until golden. Broil 2–3 minutes for extra browning.
- Rest: Let sit 10 minutes before serving.
🧀 Optional Add-Ins
- Mix shredded cheddar into the mashed potatoes
- Add corn to the filling
- Stir a splash of red wine into the meat mixture
- Top with grated Parmesan before baking
If you’d like, I can also share:
- A quick 30-minute shortcut version
- A make-ahead freezer version
- A low-carb version with cauliflower mash
- A Guinness-inspired Irish-style version 🍀
