Shepherd’s Pie is a comforting baked dish made with a savory meat and vegetable filling topped with creamy mashed potatoes. Traditionally it uses lamb, while the beef version is often called cottage pie.
Shepherd’s Pie Recipe
Ingredients
For the Filling
- 500 g ground lamb (or ground beef)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1/2 cup peas
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
For the Mashed Potato Topping
- 3–4 large potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheese
Instructions
1. Make the Mashed Potatoes
- Boil potatoes in salted water for 15–20 minutes until soft.
- Drain and mash with butter, milk, salt, and pepper until smooth.
2. Cook the Meat Filling
- Heat olive oil in a pan over medium heat.
- Cook onion and garlic until soft.
- Add ground lamb (or beef) and cook until browned.
- Stir in carrots and cook about 3–4 minutes.
- Add tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 10 minutes until slightly thick.
- Stir in peas.
3. Assemble the Pie
- Preheat oven to 200°C / 400°F.
- Spread the meat mixture in a baking dish.
- Cover with mashed potatoes and smooth the top with a fork.
- Sprinkle cheese if desired.
4. Bake
- Bake 20–25 minutes until the top is golden.
Serving Suggestions
Serve shepherd’s pie with:
- Green beans
- Garden salad
- Steamed vegetables
✅ Tip: Use a fork to create small ridges in the mashed potatoes—the peaks become crispy and golden during baking.
If you’d like, I can also show you 5 variations of shepherd’s pie (including creamy garlic, cheesy, slow cooker, keto, and quick 30-minute versions).
