Here’s a classic Shepherd’s Pie recipe—hearty, savory, and comfort-food perfect 🥔🥩
Note: Traditionally, shepherd’s pie uses lamb; if using beef, it’s technically a cottage pie.
Shepherd’s Pie
Ingredients (serves 4–6)
For the filling:
- 1 lb ground lamb (or beef)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper, to taste
- 1–2 tbsp olive oil
For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ¼–½ cup milk or cream
- Salt & pepper, to taste
- Optional: ¼ cup grated cheddar cheese
Instructions
- Make mashed potatoes
Boil potatoes until tender (~15 min).
Drain, mash with butter, milk, salt, and pepper. Set aside. - Cook filling
Heat oil in a skillet over medium heat.
Sauté onion, garlic, and carrots 5–6 min until softened.
Add ground lamb, cook until browned.
Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
Add broth, simmer 5–10 min. Add peas near the end. - Assemble
Preheat oven to 400°F (200°C).
Spoon meat filling into a baking dish.
Spread mashed potatoes on top, smoothing with a spatula.
Optional: sprinkle cheddar cheese over top. - Bake
20–25 minutes, or until top is lightly golden.
Optional: broil 1–2 min for extra browning. - Serve hot
Garnish with fresh parsley if desired.
Tips & Variations
- Add parsnips or turnips with the carrots for extra flavor
- Use garlic mashed potatoes for richer taste
- Make mini shepherd’s pies in ramekins for single servings
- Leftovers taste even better the next day—easy to reheat
I can also give you a slow cooker version or a creamy cheesy topping version that’s ultra-decadent. Do you want me to do that?
