Ahhh Shepherd’s pie 🥧—proper comfort food. Cozy, rich, and deeply satisfying. Here’s a classic, no-nonsense version with all the right textures and flavor (and a couple optional upgrades if you’re feeling fancy).
🥧 Classic Shepherd’s Pie
(Traditional = lamb. Beef version = cottage pie.)
Ingredients
Meat filling
- 1 lb ground lamb (or beef if you prefer)
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme or rosemary
- Salt & pepper
- ½ cup peas (optional but classic)
Mashed topping
- 2 lb potatoes, peeled & chopped
- 3 tbsp butter
- ½ cup milk or cream (warm)
- Salt
- Optional: grated cheddar or Parmesan for the top
Instructions
- Boil potatoes in salted water until very tender. Drain well.
- Mash with butter, milk, and salt until smooth and fluffy. Set aside.
- Make the filling
- Heat oil, sauté onion and carrots until soft.
- Add garlic, cook 30 sec.
- Add lamb, brown well.
- Stir in tomato paste and flour, cook 1 min.
- Add stock, Worcestershire, herbs, salt & pepper.
Simmer 10–15 min until thick. Stir in peas. - Assemble
- Spoon filling into baking dish.
- Spread mash on top, roughing it up with a fork (crispy bits = good).
- Bake at 400°F (205°C) for 25–30 min until bubbling and golden.
- Optional: Broil 2–3 min for extra crust.
Make It Even Better
- 🧀 Add cheese to the mash or sprinkle on top
- 🧄 Mix roasted garlic into potatoes
- 🍺 Splash of stout in the filling
- 🌿 Finish with fresh herbs
Why This Works
- Flour + tomato paste = rich, thick gravy
- Rough mash top = crispy edges
- Lamb = depth and classic flavor
Want a cheesy mash version, one-pan skillet method, or freezer-friendly tips?
