Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and full of savory flavor 🥔🥩
Note: Traditional shepherd’s pie uses lamb; if using beef, it’s technically called a cottage pie.
Shepherd’s Pie
Ingredients (serves 4–6)
For the filling:
- 1 lb ground lamb (or beef)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 1–2 tbsp olive oil
For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ¼–½ cup milk or cream
- Salt & pepper to taste
- Optional: ¼ cup grated cheddar cheese
Instructions
- Prepare the mashed potatoes
- Boil potatoes until tender (~15 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling
- Heat oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots 5–6 minutes until softened.
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth, simmer 5–10 minutes. Add peas near the end.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spoon meat filling into a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: sprinkle cheddar cheese over the potatoes.
- Bake
- Bake 20–25 minutes until top is lightly golden.
- Optional: broil 1–2 minutes for extra browning.
- Serve hot
- Garnish with fresh parsley if desired.
Tips & Variations
- Add parsnips or turnips with the carrots for extra flavor.
- Use garlic mashed potatoes for richer taste.
- Make mini shepherd’s pies in ramekins for individual servings.
- Leftovers reheat beautifully and deepen in flavor.
I can also give a slow cooker version or a creamy cheesy mashed potato topping version that makes it extra indulgent.
Do you want me to make one of those versions?
