Here’s a hearty Classic Shepherd’s Pie 🥧 — savory ground meat, veggies, and a creamy mashed potato topping.
Classic 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 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme (dried or fresh)
- Salt & pepper, to taste
- 2 tbsp olive oil
For the Mashed Potato Topping
- 2 lbs potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt & pepper
Instructions
- Cook potatoes
- Boil potatoes in salted water 15–20 minutes until tender.
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Cook filling
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat.
- Sauté onion, carrots, and garlic until softened.
- Add ground lamb, cook until browned. Drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 5–10 minutes until slightly thickened.
- Add peas at the end and mix.
- Assemble pie
- Transfer meat and vegetable filling to a baking dish.
- Spread mashed potatoes evenly on top, using a fork to create texture.
- Bake
- Bake 20–25 minutes until potatoes are lightly golden and edges bubbling.
- Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Cheesy topping: Sprinkle shredded cheddar on top before baking.
- Extra flavor: Add a splash of cream or a pat of butter to mashed potatoes.
- Vegetarian version: Swap meat for lentils or mushrooms.
- Make ahead: Assemble and refrigerate for up to 24 hours, bake when ready.
I can also give you a cottage pie version with beef and gravy, which is slightly richer and more saucy.
Do you want me to give that version?
