Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and topped with creamy mashed potatoes. 🥔🍖
Ingredients
For the Filling
- 1 lb (450 g) ground lamb (or beef for a cottage pie)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp thyme (fresh or dried)
For the Topping
- 2 lbs (900 g) potatoes, peeled and chopped
- ¼ cup milk
- 2–3 tbsp butter
- Salt and pepper, to taste
Instructions
1. Preheat Oven
- Preheat oven to 400°F (200°C).
2. Make the Mashed Potato Topping
- Boil potatoes in salted water until tender (about 15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
3. Prepare the Filling
- In a skillet over medium heat, sauté onion and garlic until soft.
- Add ground lamb (or beef) and cook until browned. Drain excess fat.
- Stir in carrots, tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 10–15 minutes until vegetables are tender and sauce thickens.
- Stir in peas at the end.
4. Assemble the Pie
- Spoon the meat and vegetable filling into a greased baking dish.
- Spread mashed potatoes evenly over the top. Use a fork to create ridges for browning.
5. Bake
- Bake 20–25 minutes, until the topping is lightly golden and edges are bubbling.
Tips
- Cheesy variation: Sprinkle shredded cheddar on top before baking.
- Make-ahead: Prepare the filling and topping separately; assemble and bake when ready.
- Vegetable swaps: Add corn, parsnips, or celery for extra flavor.
I can also provide a slow-cooker Shepherd’s Pie version that cooks the filling ahead and keeps it juicy for easy weeknight dinners.
Do you want me to give that version?
