Here’s a classic Shepherd’s Pie recipe — comforting, hearty, and full of savory goodness 🥩🥕🥔.
Ingredients (serves 4–6)
For the filling:
- 500 g ground lamb (or beef if you prefer “Cottage Pie”)
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas or corn
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme or rosemary
- Salt and black pepper to taste
- 2 tbsp olive oil
For the mashed potato topping:
- 4–5 medium potatoes, peeled and chopped
- 2–3 tbsp butter
- ¼–½ cup milk or cream
- Salt and pepper to taste
- Optional: ½ cup shredded cheese for topping
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. Prepare the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots until softened.
- Add ground lamb, breaking it up, and cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer for 5–10 minutes until the mixture thickens slightly.
- Add peas or corn and stir.
3. Assemble the pie
- Spread the meat and vegetable filling evenly in a baking dish.
- Top with mashed potatoes, smoothing the surface.
- Optional: sprinkle shredded cheese on top.
4. Bake
- Preheat oven to 200°C (400°F).
- Bake 20–25 minutes, or until the top is lightly golden and the filling is bubbling.
5. Serve
- Let rest for 5 minutes before serving.
- Serve with a side salad or steamed vegetables.
💡 Tips
- Use leftover roasted vegetables or meat to make a quicker version.
- For a crispy potato topping, use a fork to rough up the surface before baking.
- For extra flavor, mix a spoonful of Dijon mustard or Parmesan into the mashed potatoes.
I can also give you a slow cooker Shepherd’s Pie version that cooks hands-off and is great for busy days.
Do you want me to share that slow cooker version?
