Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe — hearty, comforting, and loaded with savory meat and creamy mashed potatoes 🥔🥩

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Classic Shepherd’s Pie

Ingredients

For the Filling:

• 1 lb ground lamb (or beef if you prefer “Cottage Pie”)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon all-purpose flour (optional, to thicken)

For the Mashed Potato Topping:

• 2 lb potatoes, peeled and chopped
• 4 tablespoons butter
• ½ cup milk (or cream for extra richness)
• Salt and pepper, to taste
• Optional: shredded cheddar cheese for topping

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Instructions

1. Make the Mashed Potatoes

1. Boil potatoes in salted water until tender (about 15–20 minutes).
2. Drain and mash with butter, milk, salt, and pepper. Set aside.

2. Make the Meat Filling

3. Preheat oven to 375°F (190°C).
4. In a large skillet, cook ground lamb over medium heat until browned. Drain excess fat if necessary.
5. Add onion and garlic; sauté until soft.
6. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
7. Add mixed vegetables and cook 2–3 minutes.
8. Optional: sprinkle flour over mixture to thicken slightly.

3. Assemble the Shepherd’s Pie

9. Spread meat and vegetable mixture evenly in a baking dish.
10. Top with mashed potatoes, spreading evenly.
11. Optional: sprinkle shredded cheddar cheese on top.

4. Bake

12. Bake for 20–25 minutes, or until the top is golden and slightly crispy.

5. Serve

• Let sit 5 minutes before serving. Enjoy warm!

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Tips

• For extra flavor, add garlic powder, rosemary, or a splash of beef broth to the meat mixture.
• Make ahead: Assemble and refrigerate for up to a day, then bake before serving.
• Leftovers taste even better the next day!

I can also give you a slow cooker Shepherd’s Pie or a mini individual portion version if you want.

Do you want me to give that version too?