Here’s a classic Shepherd’s Pie recipe—a comforting dish with savory meat, vegetables, and a creamy mashed potato topping. 🥩🥕🥔
Ingredients
For the filling
- 1 lb ground lamb (or beef for cottage pie)
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas or corn
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp olive oil
- Salt and black pepper to taste
For the mashed potato topping
- 4 medium potatoes, peeled and cubed
- ¼ cup butter
- ¼ cup milk (or more for creaminess)
- Salt and black pepper to taste
Instructions
1. Prepare 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 filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, carrots, and garlic until softened.
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in beef broth, simmer 10 minutes until slightly thickened.
- Stir in peas (or corn).
3. Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable mixture in a baking dish.
- Top evenly with mashed potatoes.
- Optional: use a fork to create a pattern on top for browning.
4. Bake
- Bake 20–25 minutes until the top is golden and slightly crispy.
5. Serve
- Let rest 5 minutes before serving.
- Garnish with fresh parsley if desired.
💡 Tips
- For extra flavor, add grated cheese on top of the mashed potatoes before baking. 🧀
- Use lamb for traditional shepherd’s pie or beef for cottage pie.
- Make ahead: prepare filling and potatoes separately, assemble and bake just before serving.
If you want, I can also give a slow-cooker shepherd’s pie version that’s even easier for busy nights.
Do you want me to do that?
