Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe 🥩🥕🥔 — comforting, hearty, and topped with creamy mashed potatoes.

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Shepherd’s Pie

Servings: 4–6
Time: ~1 hour

Ingredients

For the filling

• 1 lb ground lamb (or beef for Cottage Pie)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 cup beef or vegetable broth
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt & pepper, to taste
• 1–2 tbsp olive oil

For the mashed potato topping

• 4 cups mashed potatoes (prepared from about 2 lbs potatoes)
• 2 tbsp butter
• ¼ cup milk (optional, for creamier topping)
• Salt & pepper, to taste
• ½ cup shredded cheese (optional, for topping)

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Instructions

1. Preheat oven
   400°F (200°C).
2. Cook filling
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion, garlic, and carrots 3–4 minutes.
   • Add ground lamb, season with salt, pepper, and thyme, and cook until browned.
   • Stir in tomato paste, Worcestershire sauce, broth, and peas. Simmer 5–10 minutes until thickened slightly.
3. Assemble pie
   • Spoon meat mixture into a greased baking dish.
   • Spread mashed potatoes evenly over the top.
   • Dot with butter and sprinkle cheese if using.
4. Bake
   • Bake 20–25 minutes until the top is golden brown.
5. Serve
   • Let sit 5 minutes before serving.

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Tips & Variations

• Make ahead: Prepare filling and mashed potatoes separately, assemble before baking.
• Veggie-packed: Add corn, green beans, or mushrooms to the filling.
• Cheesy topping: Mix cheddar into the mashed potatoes for extra flavor.
• Quick version: Use leftover mashed potatoes or instant mashed potatoes for faster prep.

I can also give a single-skillet Shepherd’s Pie version that cooks entirely on the stove in about 30 minutes for a faster dinner.

Do you want me to give that version?