Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and perfect for a family meal. (Technically, “shepherd’s pie” uses lamb, while “cottage pie” uses beef, but the cooking method is the same.)
Ingredients
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and cubed
- 4 tbsp butter
- ½–¾ cup milk
- Salt and pepper, to taste
Instructions
- Make the mashed potatoes:
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- Heat olive oil or butter in a skillet over medium heat.
- Sauté onions, carrots, and celery until softened (5–7 minutes).
- Add garlic and cook 1 minute more.
- Add ground lamb (or beef) and cook until browned. Drain excess fat.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 5–10 minutes until slightly thickened. Stir in peas.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable filling in a baking dish.
- Spoon mashed potatoes over the top, smoothing with a spatula. Optional: create ridges with a fork for browning.
- Bake:
- Bake 20–25 minutes, until the top is golden and slightly crispy.
- Optional: broil for 2–3 minutes at the end for extra browning.
- Serve hot with a side salad or steamed vegetables.
💡 Tips:
- For extra flavor, add a splash of cream to the mashed potatoes.
- Leftover shepherd’s pie tastes even better the next day after flavors meld.
If you want, I can give a quick 30-minute skillet version that uses pre-cooked potatoes or frozen vegetables for faster cooking. It still tastes homemade.
Do you want me to provide that faster version?
