Here’s a classic recipe for Shepherd’s Pie 🥧🍖 — a comforting dish with savory meat, vegetables, and creamy mashed potato topping.
Ingredients (Serves 4–6)
For the Filling
- 1 lb Ground Lamb
- 1 medium Onion, diced
- 2–3 cloves Garlic, minced
- 2 medium Carrots, diced
- 1 cup Frozen Peas
- 2 tbsp Tomato Paste
- 1 cup Beef or Lamb Broth
- 1 tsp Worcestershire Sauce
- 1 tsp Thyme or rosemary
- Salt and pepper, to taste
- 2 tbsp Olive Oil
For the Mashed Potato Topping
- 2 lbs Potatoes, peeled and chopped
- ¼ cup Butter
- ½ cup Milk (or cream for richer flavor)
- Salt and pepper, to taste
- Optional: ½ cup Cheddar Cheese, grated
Instructions
1. Prepare Mashed Potatoes
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper.
- Stir in cheese if using, and set aside.
2. Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions, garlic, and carrots until softened (5 minutes).
- Add ground lamb (or beef) and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth and peas, simmer 5–10 minutes until mixture thickens slightly.
3. Assemble the Pie
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable filling evenly in a baking dish.
- Spoon mashed potatoes on top, spreading evenly. Use a fork to create peaks for browning.
4. Bake
- Bake 20–25 minutes, until the topping is golden and slightly crispy.
5. Serve
- Let cool slightly, then serve with a side salad or steamed vegetables.
✅ Tips
- For extra flavor, mix a little mustard or garlic powder into the mashed potatoes.
- Can use sweet potatoes for a healthier twist.
- Leftovers reheat well in the oven or microwave.
If you want, I can also give a slow cooker version of Shepherd’s Pie so the filling cooks all day and you just top with mashed potatoes before baking.
Do you want me to share that slow cooker version?
