Here’s a classic Shepherd’s Pie—comforting, hearty, and perfect for family meals 🥧🥔
(Traditional version uses lamb; with beef it’s called Cottage Pie.)
Shepherd’s Pie (Classic)
Ingredients (serves 4–6)
Meat Filling
- 500 g (1 lb) ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb stock
- 1 tsp thyme or rosemary
- Salt & black pepper
- 2 tbsp olive oil
Mashed Potato Topping
- 1 kg (2 lb) potatoes, peeled & chopped
- ¼ cup butter
- ½ cup milk or cream
- Salt & pepper
Instructions
1. Make mashed potatoes
- Boil potatoes in salted water until tender.
- Drain and mash with butter, milk, salt, and pepper.
- Set aside.
2. Cook the filling
- Heat oil in a pan over medium heat.
- Sauté onion and carrots until soft.
- Add garlic and cook 30 seconds.
- Add lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, herbs, salt, and pepper.
- Pour in stock and simmer 10–15 minutes until thick.
- Stir in peas.
3. Assemble
- Spread meat mixture in a baking dish.
- Spoon mashed potatoes on top.
- Rough up the surface with a fork (crispy edges!).
4. Bake
- Bake at 190°C / 375°F for 25–30 minutes
- Broil 2–3 minutes for golden top.
5. Serve
- Let rest 10 minutes before serving.
- Great with green beans or salad.
Optional Upgrades ✨
- Add cheddar cheese to mashed potatoes
- Splash of red wine in the filling
- Add corn or mushrooms for extra texture
If you want, I can:
- Make a quick weeknight version
- Give a vegetarian shepherd’s pie
- Help scale it for meal prep or events
Just tell me 😊
