Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and topped with creamy mashed potatoes. Traditionally made with lamb, but you can use beef if preferred.
🥧 Shepherd’s Pie
Ingredients (Serves 4–6)
Filling
- 1 lb ground lamb (or beef for “cottage pie”)
- 1 medium onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef or lamb broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
Mashed Potato Topping
- 2 lbs potatoes, peeled and cut into chunks
- 1/4 cup butter
- 1/2 cup milk (or cream)
- Salt and pepper to taste
Instructions
1. Prepare Mashed Potatoes
- Boil potatoes until tender (about 15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Cook Filling
- Heat oil or butter in a skillet over medium heat.
- Sauté onion, carrots, and garlic until softened.
- Add ground lamb, cooking until browned. Drain excess fat.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 5–10 minutes until slightly thickened.
- Stir in peas last, cooking 2 more minutes.
3. Assemble Pie
- Preheat oven to 375°F (190°C).
- Spread meat and vegetable filling in a baking dish.
- Top evenly with mashed potatoes, smoothing the surface or creating ridges for browning.
4. Bake
- Bake uncovered for 25–30 minutes, until the top is golden and slightly crispy.
- Optional: broil for 2–3 minutes for extra browning.
5. Serve
- Let cool 5 minutes before serving.
Tips
- Make-ahead: Assemble and refrigerate, then bake when ready.
- Cheesy twist: Sprinkle shredded cheddar on top before baking.
- Vegetarian: Use lentils or mushrooms instead of meat.
This Shepherd’s Pie is warm, hearty, and perfect for a family dinner, combining savory filling with creamy, golden mashed potatoes.
I can also give a slow-cooker version or a mini individual pie version if you want.
