Here’s a classic Shepherd’s Pie recipe 🥧—comfort food with a savory meat filling and creamy mashed potato topping.
Ingredients
For the Filling
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or chicken broth
- ½ tsp dried thyme or rosemary (optional)
- Salt and pepper, to taste
For the Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled and cubed
- 3 tbsp butter
- ¼–½ cup milk
- Salt and pepper
- Optional: ½ cup shredded cheddar cheese
Instructions
- Cook the potatoes:
Boil potatoes until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper. Set aside. - Make the filling:
- Brown the meat in a skillet over medium heat. Drain excess fat.
- Add onions and garlic; cook 3–4 minutes until softened.
- Stir in tomato paste, Worcestershire sauce, broth, thyme, salt, and pepper. Simmer 5–10 minutes until slightly thickened.
- Stir in peas and carrots; remove from heat.
- Assemble the pie:
- Spread the meat-vegetable mixture evenly in a baking dish.
- Spread mashed potatoes over the top (cheese optional).
- Bake:
Bake at 400°F (200°C) for 20–25 minutes, until the top is lightly golden and filling is bubbly. - Serve:
Let rest 5 minutes before serving.
Tips & Variations
- Crispy topping: Broil 2–3 minutes at the end for a golden crust.
- Make-ahead: Assemble, cover, and refrigerate; bake later.
- Vegetarian version: Use lentils, mushrooms, or plant-based meat instead of lamb.
- Low-carb option: Use cauliflower mash instead of potatoes.
I can also give a quick skillet version or a slow-cooker shepherd’s pie if you want a faster or hands-off method.
