Here’s a classic, hearty Shepherd’s Pie recipe — savory ground meat and vegetables topped with creamy mashed potatoes, baked until golden.
🥧 Classic Shepherd’s Pie
Ingredients
For the filling:
- 1 lb ground lamb (or beef for cottage pie)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 cup frozen peas or corn
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce (optional)
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper, to taste
For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk or cream
- Salt & pepper, to taste
- Optional: ¼ cup grated cheddar cheese
Instructions
1️⃣ Prepare the mashed potatoes
- Boil potatoes until tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2️⃣ Cook the filling
- In a skillet, sauté onion and carrots 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
- Add ground lamb and cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 5–10 minutes until slightly thickened.
- Stir in peas or corn.
3️⃣ Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable filling in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Optional: sprinkle cheese on top.
4️⃣ Bake
- Bake 20–25 minutes until topping is lightly golden.
- Optional: broil 2–3 minutes for extra browning.
5️⃣ Serve
- Let sit 5 minutes before serving.
🔥 Tips & Variations
- Use lamb for authentic Shepherd’s Pie, beef for Cottage Pie.
- Add a splash of cream to mashed potatoes for extra richness.
- Top with breadcrumbs or extra cheese for a crispier crust.
- Make ahead: assemble and refrigerate; bake just before serving.
I can also give you:
- Mini Shepherd’s Pies in ramekins
- Slow cooker Shepherd’s Pie
- Vegetarian version with lentils or mushrooms
Do you want a traditional lamb version or a beef/cottage pie style?
