Shepherd’s pie

Here’s a classic, comforting Shepherd’s Pie recipe 🥧
(Traditional = lamb; using beef makes it Cottage Pie—both work great.)

Shepherd’s Pie

Ingredients

Mashed Potatoes

• 2 lb potatoes, peeled & chopped
• 4 tbsp butter
• ⅓–½ cup milk or cream
• Salt & pepper to taste

Meat Filling

• 1 lb ground lamb (or beef)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas & carrots (or mixed veg)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 tsp thyme or rosemary
• Salt & pepper to taste
• 1–2 tbsp olive oil (if needed)

Instructions

1. Make the potatoes
   Boil potatoes in salted water until fork-tender (15–20 min). Drain, mash with butter and milk. Season and set aside.
2. Cook the filling
   In a skillet over medium heat, brown the meat with onion until cooked. Drain excess fat.
3. Add flavor
   Stir in garlic, tomato paste, Worcestershire, thyme, salt, and pepper. Cook 1 minute.
4. Add veggies & broth
   Add peas/carrots and broth. Simmer 5–10 minutes until slightly thickened.
5. Assemble
   Spread meat mixture in a baking dish. Top evenly with mashed potatoes. Rough up the top with a fork.
6. Bake
   Bake at 400°F (205°C) for 20–25 minutes until bubbly and lightly golden.
7. Optional broil
   Broil 2–3 minutes for a crisp top.

Optional upgrades

• Mix shredded cheddar into the potatoes
• Add corn to the filling
• Splash of red wine in the meat
• Sprinkle parmesan on top before baking

Want a one-pan, slow cooker, or make-ahead/freezer-friendly version?