Shepherd’s Pie is a classic comfort dish made with a savory meat and vegetable filling topped with creamy mashed potatoes and baked until golden. Traditionally it uses lamb, but many modern versions use beef (often called cottage pie).
Shepherd’s Pie Recipe
Servings: 4–6
Ingredients
For the Meat Filling
- 500 g ground lamb (or ground beef)
- 1 tbsp olive oil
- 1 medium onion, finely 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: 1/4 cup shredded cheese for topping
Instructions
1. Prepare the Potatoes
- Boil potatoes in salted water for about 15–20 minutes until tender.
- Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
2. Cook the Meat Filling
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until fragrant.
- Add ground lamb (or beef) and cook until browned.
- Stir in carrots and cook for 3–4 minutes.
- Add tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer about 10 minutes until the mixture thickens.
- Stir in peas and remove from heat.
3. Assemble
- Preheat oven to 400°F (200°C).
- Spread the meat mixture evenly in a baking dish.
- Spoon mashed potatoes on top and spread evenly with a fork.
- Optional: sprinkle shredded cheese on top.
4. Bake
- Bake 20–25 minutes until the top is golden and slightly crispy.
Tips for the Best Shepherd’s Pie
- Use a fork to texture the potatoes so they crisp nicely in the oven.
- Add corn or mushrooms for extra vegetables.
- A splash of red wine in the meat mixture adds deeper flavor.
If you’d like, I can also show you:
- A 30-minute quick shepherd’s pie (great for busy days)
- A creamy garlic mashed potato version used by restaurants.
