Here’s a classic Shepherd’s Pie—hearty, comforting, and perfect for leftovers 🥧🥔
Traditional shepherd’s pie uses lamb. If you use beef, it’s technically cottage pie—but both are delicious.
🥧 Shepherd’s Pie (Serves 4–6)
Ingredients
Meat Filling
- 1 lb ground lamb (or ground beef)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup peas (frozen)
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme or rosemary
- Salt & black pepper to taste
Mashed Potato Topping
- 2 lbs potatoes, peeled & diced
- 4 tbsp butter
- ½–¾ cup milk
- Salt & pepper
- Optional: ½ cup shredded cheddar or Parmesan
Instructions
1️⃣ Make mashed potatoes
- Boil potatoes in salted water 15–20 min until tender.
- Drain, mash with butter, milk, salt, and pepper. Set aside.
2️⃣ Cook filling
- Heat oil in a skillet over medium heat.
- Add onion and carrots; cook 5 min.
- Add garlic, cook 30 seconds.
- Add ground meat; cook until browned.
- Stir in tomato paste, Worcestershire, thyme, salt, and pepper.
- Add broth; simmer 5–10 min until thick.
- Stir in peas.
3️⃣ Assemble
- Preheat oven to 375°F (190°C).
- Spread meat mixture in a baking dish.
- Spoon mashed potatoes on top and spread evenly.
- Use a fork to make ridges (for browning).
- Sprinkle cheese on top if using.
4️⃣ Bake
- Bake 25–30 min until bubbling and golden.
- Broil 2–3 min if desired.
5️⃣ Serve
- Let rest 5 minutes before serving.
🔄 Variations
- Make-ahead: Assemble, refrigerate, bake next day.
- Vegetarian: Use lentils, mushrooms, and veggie broth.
- Extra creamy: Mix sour cream into the potatoes.
- Skillet version: Cook everything in an oven-safe skillet.
💡 Tips
- Let filling thicken so potatoes don’t sink.
- Yukon Gold or Russet potatoes work best.
- Tastes even better the next day.
If you want, I can give you:
- Slow cooker shepherd’s pie
- Cheesy mashed potato topping
- Individual mini shepherd’s pies
Just tell me 👌
