Here’s a classic, hearty Shepherd’s Pie recipe 🥧 — savory, comforting, and perfect for dinner.
Shepherd’s Pie (Serves 4–6)
Ingredients
For the filling:
- 1 lb (450 g) ground lamb or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or mixed veggies)
- 2 tbsp tomato paste
- 1/2 cup beef or vegetable broth
- 1 tsp Worcestershire sauce (optional)
- 1 tsp dried thyme or rosemary
- Salt & pepper, to taste
- 1–2 tbsp olive oil
For the mashed potato topping:
- 2–3 large potatoes (about 1 lb / 450 g)
- 2–3 tbsp butter
- 1/4 cup milk (or cream)
- Salt & pepper, to taste
- Optional: 1/4 cup grated cheese
Instructions
- Prepare mashed potatoes:
- Peel and cut potatoes into chunks. Boil in salted water until tender (~15 min).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Prepare the filling:
- Heat oil in a skillet over medium heat. Sauté onion until soft. Add garlic and cook 1 min.
- Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Add peas and carrots; cook 5–7 minutes until slightly thickened.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread meat mixture in a baking dish.
- Top evenly with mashed potatoes. Optional: sprinkle cheese on top.
- Bake:
- Bake 20–25 minutes until the top is golden and filling is bubbly.
- Optional: broil 2–3 minutes for a crispier top.
Tips:
- Use lamb for true Shepherd’s Pie, beef makes it technically a Cottage Pie.
- Make ahead: assemble and refrigerate; bake when ready.
- Add corn, mushrooms, or bell peppers for extra flavor.
I can also give a quick stovetop version that’s ready in 20 minutes without oven baking.
Do you want that faster version?
