Here’s a classic, hearty Shepherd’s Pie recipe — rich meat filling topped with creamy mashed potatoes and baked until golden.
Traditionally, Shepherd’s Pie is made with lamb. If you use beef, it’s technically called Cottage Pie.
🥧 Shepherd’s Pie (Classic Lamb Version)
Ingredients
For the Meat Filling
- 1 lb (450g) ground lamb
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2–1 cup beef or lamb broth
- Salt & black pepper to taste
- 1 tbsp olive oil
For the Mashed Potato Topping
- 2 lbs (900g) potatoes, peeled and cubed
- 4 tbsp butter
- 1/4–1/2 cup milk or cream
- Salt to taste
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Boil potatoes:
Cook in salted water until fork-tender (about 15 minutes). Drain. - Cook lamb mixture:
- Heat oil in a skillet over medium heat.
- Add onion and carrots; cook 5 minutes.
- Stir in garlic; cook 30 seconds.
- Add ground lamb and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire, thyme, salt, and pepper.
- Add broth and simmer 8–10 minutes until slightly thickened.
- Stir in peas and remove from heat.
- Mash potatoes:
Mash with butter, milk, and salt until smooth and creamy. - Assemble:
- Preheat oven to 400°F (200°C).
- Spread meat mixture in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Use a fork to create ridges (helps browning).
- Sprinkle cheese on top if using.
- Bake 20–25 minutes, until golden and bubbling.
Broil 2–3 minutes at the end for extra browning (watch carefully).
Make-Ahead Tips
- Assemble up to 1 day in advance and refrigerate before baking.
- Freezes well (up to 2 months).
If you’d like, I can also give you:
- A beef (Cottage Pie) version
- A vegetarian shepherd’s pie
- A sweet potato topping variation
- Or a quick 30-minute weeknight version 😊
