🥧 Shepherd’s Pie (Classic Comfort Dish)
A savory baked dish with a hearty meat and vegetable filling topped with creamy mashed potatoes. Traditionally made with lamb (shepherd’s pie); beef versions are called cottage pie.
Ingredients (4–6 servings)
Meat Filling
- 500 g (1 lb) ground lamb or beef
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
- Optional: 1 tsp thyme or rosemary
Mashed Potato Topping
- 4–5 medium potatoes, peeled & chopped
- 3 tbsp butter
- ¼–½ cup milk
- Salt & pepper to taste
Instructions
- Make mashed potatoes
- Boil potatoes until tender (15–20 minutes). Drain and mash with butter, milk, salt, and pepper.
- Cook the filling
- Heat olive oil in a pan. Sauté onion and carrots until soft. Add garlic and cook 30 seconds.
- Add ground meat and cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, peas, and herbs. Simmer 8–10 minutes until thickened.
- Assemble
- Preheat oven to 200°C / 400°F.
- Spread meat filling in a baking dish. Top with mashed potatoes (smooth or with ridges for a golden crust).
- Bake
- Bake 20–25 minutes until top is golden.
- Serve
- Let cool 5 minutes before slicing.
Tips
- Sprinkle grated cheese on top for a golden, cheesy crust.
- Use leftover roasted vegetables or meat for a quick version.
- Freezes well—perfect for meal prep.
I can also give a vegetarian shepherd’s pie, a quick skillet version, or a make-ahead freezer-friendly option.
