Here’s a classic Shepherd’s Pie recipe—comforting, hearty, and perfect for a family dinner. 🥔🥩
Ingredients
Filling
- 1 lb (450 g) ground lamb (or beef for “Cottage Pie”)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
Topping
- 4 cups mashed potatoes (prepared with butter and milk)
- Optional: ¼ cup grated cheddar cheese
Instructions
1. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions, garlic, and carrots until softened (~5 minutes).
- Add ground lamb, cook until browned, breaking up with a spoon.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth, simmer 5–7 minutes until slightly thickened.
- Stir in peas and remove from heat.
2. Assemble the Pie
- Preheat oven to 400°F (200°C).
- Spoon meat mixture into a baking dish.
- Spread mashed potatoes evenly over the top.
- Optional: Sprinkle grated cheddar over potatoes.
3. Bake
- Bake 20–25 minutes, until topping is lightly golden and filling is bubbling.
4. Serve
- Let rest 5 minutes before serving.
Tips
- Smooth topping: Mash potatoes with butter and a bit of cream for extra creaminess.
- Vegetable variations: Add corn, green beans, or parsnips for extra flavor.
- Make-ahead: Assemble the pie and refrigerate; bake the next day.
- Crispy topping: Run under the broiler 2–3 minutes before serving for a golden crust.
I can also provide a slow-cooker Shepherd’s Pie version or a cheesy, loaded mashed potato topping version if you want a twist.
Do you want me to give one of those variations?
