Here’s a classic Shepherd’s Pie recipe—a comforting dish with savory meat filling and creamy mashed potato topping. 🥧🥔
Shepherd’s Pie
Ingredients (Serves 4–6)
For the Mashed Potato Topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tbsp (60 g) butter
- ½ cup (120 ml) milk
- Salt and pepper, to taste
For the Meat Filling:
- 1 tbsp olive oil
- 1 lb (450 g) ground lamb (or beef if making Cottage Pie)
- 1 onion, chopped
- 2 carrots, diced
- 1 cup (150 g) frozen peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup (240 ml) beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Prepare mashed potatoes
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain, mash with butter and milk until creamy. Season with salt and pepper. Set aside.
- Cook the meat filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions and carrots until softened. Add garlic and cook 30 seconds.
- Add ground lamb, cooking until browned. Drain excess fat if needed.
- 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 meat mixture evenly in a baking dish.
- Top with mashed potatoes, spreading evenly. Optional: use a fork to create peaks for a golden finish.
- Bake
- Bake 20–25 minutes until the top is golden and filling is bubbling.
- Serve
- Let cool slightly before serving.
Tips
- Shepherd vs Cottage Pie: Use lamb for Shepherd’s Pie and beef for Cottage Pie.
- Creamier topping: Add sour cream or cream cheese to mashed potatoes.
- Vegetables: You can add corn, mushrooms, or parsnips for extra flavor.
- Make ahead: Prepare the filling and topping separately, assemble, and bake just before serving.
I can also give you a quick stovetop Shepherd’s Pie version that skips the oven and is ready in under 30 minutes.
Do you want me to do that?
