Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and topped with creamy mashed potatoes:
Ingredients (Serves 4–6)
For the Meat Filling:
- 1 lb ground lamb (or beef for Cottage Pie)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
For the Mashed Potato Topping:
- 2 lbs potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk (more for creamier potatoes)
- Salt and pepper to taste
- Optional: ¼ cup shredded cheddar cheese
Instructions
1. Make the Mashed Potatoes
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Make the Meat Filling
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and carrots until softened.
- Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth and simmer 5–10 minutes until mixture thickens slightly.
- Stir in frozen peas and remove from heat.
3. Assemble the Pie
- Preheat oven to 375°F (190°C).
- Spread meat filling evenly in a baking dish.
- Spoon mashed potatoes on top, spreading to cover meat completely.
- Optional: sprinkle shredded cheddar cheese on top.
4. Bake
- Bake 20–25 minutes until the top is golden and slightly crispy.
5. Serve
- Let rest 5 minutes before serving.
Tips:
- For extra flavor, sauté vegetables in butter before adding meat.
- Sweet potatoes can be used for a unique twist on the topping.
- Leftovers reheat well and can be frozen for future meals.
I can also give a quick stovetop version where the filling and mashed potato topping are layered in a skillet and baked quickly, saving time and cleanup. Do you want that version?
