Shepherd’s Pie is a classic comfort food with a savory meat and vegetable filling topped with creamy mashed potatoes and baked until golden. Traditionally, it’s made with lamb, but using beef makes it Cottage Pie. 🥔🥩
Ingredients (Serves 4–6)
For the Filling
- 1 lb (450 g) ground lamb or beef
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup frozen peas or corn
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme or rosemary
- Salt and pepper to taste
- 2 tbsp flour (optional, for thickening)
For the Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled and chopped
- ¼ cup milk (or cream)
- 2 tbsp butter
- Salt and pepper
Instructions
- Prepare the Mashed Potatoes
- Boil potatoes until tender (about 15 minutes).
- Mash with butter, milk, salt, and pepper. Set aside.
- Cook the Filling
- In a skillet, cook ground meat until browned.
- Add onion, carrots, and garlic; cook until softened.
- Stir in tomato paste, broth, Worcestershire sauce, and herbs.
- Simmer 5–10 minutes until slightly thickened. Optionally, sprinkle in flour to thicken.
- Assemble the Pie
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable mixture in a baking dish.
- Layer mashed potatoes on top, smoothing with a spatula.
- Optional: make a fork pattern on top for crispiness.
- Bake
- Bake 20–25 minutes until the top is lightly golden.
- For extra browning, broil for 2–3 minutes at the end.
- Serve
- Let cool 5 minutes, then serve hot.
Tips
- Add cheese on top for a richer flavor.
- Use leftover roasted vegetables in place of fresh for convenience.
- Freeze in portions for easy future meals.
If you want, I can also give a quick, creamy slow-cooker shepherd’s pie version that’s perfect for hands-off cooking and extra flavor.
Do you want me to do that?
