Shepherd’s pie is a hearty British comfort dish made with savory ground meat and vegetables topped with creamy mashed potatoes and baked until golden.
Traditionally, authentic Shepherd’s pie uses lamb. If made with beef, it’s technically called Cottage Pie.
Ingredients
Filling
- 1 lb ground lamb (or beef if preferred)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and black pepper to taste
- 1 tbsp olive oil
Mashed Potato Topping
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
- 4 tbsp butter
- ½ cup milk (or cream for richer texture)
- Salt to taste
Instructions
1. Make the Potatoes
- Boil potatoes in salted water until fork-tender (about 15 minutes).
- Drain, mash with butter and milk until smooth.
- Season with salt and set aside.
2. Prepare the Filling
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat.
- Cook onion and carrots for 5 minutes until softened.
- Add garlic and cook 1 minute more.
- Add ground lamb and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in beef broth and simmer 8–10 minutes until slightly thickened.
- Stir in peas and remove from heat.
3. Assemble
- Spread the meat mixture evenly in a baking dish.
- Spoon mashed potatoes over the top and spread evenly.
- Use a fork to create texture on top (helps browning).
4. Bake
- Bake for 20–25 minutes until the top is lightly golden.
- For extra browning, broil 2–3 minutes at the end.
Tips for Extra Flavor
- Add a splash of red wine to the filling while simmering.
- Sprinkle shredded cheddar on top before baking.
- Mix a bit of garlic or Parmesan into the mashed potatoes.
If you’d like, I can give you a quick weeknight version, a make-ahead freezer method, or a vegetarian lentil Shepherd’s pie.
