Here’s a classic Shepherd’s Pie recipe — hearty, comforting, and full of savory flavor 🥧
🥩 Classic Shepherd’s Pie
(Serves 4–6)
Ingredients
Filling
- 1 lb (450 g) ground lamb (traditional) or beef (technically Cottage Pie)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef or lamb broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- 2 tablespoons olive oil
Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled and chopped
- ¼ cup butter
- ½ cup milk (or cream)
- Salt and pepper, to taste
- Optional: ½ cup grated cheddar cheese
👩🍳 Instructions
1️⃣ Prepare the Mashed Potatoes
- Boil potatoes in salted water until tender (15–20 min).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2️⃣ Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions, carrots, and garlic until soft.
- Add ground lamb; cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth and simmer 5–10 min until slightly thickened.
- Stir in peas at the end.
3️⃣ Assemble
- Preheat oven to 400 °F (200 °C).
- Spread meat filling in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Optional: sprinkle cheddar cheese on top.
4️⃣ Bake
- Bake 20–25 minutes until the top is golden and slightly crispy.
- Let rest 5 minutes before serving.
💡 Tips
- For extra flavor, mix roasted garlic into the mashed potatoes.
- Brush mashed potatoes lightly with butter for a golden finish.
- Leftovers taste great the next day and can be reheated in the oven.
If you want, I can also give a slow-cooker Shepherd’s Pie version that’s hands-off and perfect for busy days.
