Shepherd’s pie

Here’s a simple, classic Shepherd’s Pie recipe (traditional version uses lamb; if you use beef, it’s technically cottage pie).

Ingredients

Mashed potato topping

• 2 lb (about 900 g) potatoes, peeled and chopped
• 3–4 tbsp butter
• ¼–½ cup milk
• Salt and pepper

Meat filling

• 1 lb (450 g) ground lamb
• 1 small onion, diced
• 1–2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef or lamb stock
• 1 tbsp flour
• 1 tsp Worcestershire sauce
• Salt and pepper
• Optional: thyme or rosemary

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Instructions

1. Boil the potatoes
   Cook potatoes in salted water until tender (15–20 min). Drain, mash with butter and milk, season, and set aside.
2. Cook the filling
   In a pan, brown the lamb over medium heat. Add onion and carrots; cook until soft. Stir in garlic and cook 30 seconds.
3. Make the sauce
   Sprinkle in flour, stir well, then add tomato paste, stock, Worcestershire sauce, herbs, salt, and pepper. Simmer 10–15 minutes until thick. Stir in peas.
4. Assemble
   Spread the meat mixture in a baking dish. Spoon mashed potatoes on top and spread evenly. Rough up the top with a fork for crispy bits.
5. Bake
   Bake at 400°F / 200°C for 20–25 minutes, until bubbling and lightly golden.
   (Optional: broil for 2–3 minutes for extra browning.)

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Tips

• Add a little grated cheese to the mash for extra richness
• Leftovers taste even better the next day
• Freezes well 👍

If you want a vegetarian, beef, or super quick version, tell me!