Shepherd’s pie
Here’s a classic, hearty Shepherd’s Pie recipe 🥧🥕🥔
Quick note: Traditionally, shepherd’s pie uses ground lamb, while cottage pie uses beef.
Ingredients (4–6 servings)
For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ¼–½ cup milk or cream
- Salt & pepper, to taste
For the filling:
- 1 lb ground lamb (or beef)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 1 tsp thyme (dried or fresh)
- 1 tsp rosemary (optional)
- Salt & pepper, to taste
- 2 tbsp olive oil
Instructions
- Preheat oven
Preheat to 400°F (200°C). - Cook potatoes
Boil potatoes until tender (about 15 minutes). Drain and mash with butter, milk, salt, and pepper. Set aside. - Cook filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots until softened (~5 minutes).
- Add ground lamb, cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour in broth and simmer 5–10 minutes until slightly thickened.
- Stir in peas at the end.
- Assemble pie
- Spoon meat mixture into a baking dish.
- Spread mashed potatoes evenly over the top.
- Optional: use a fork to create ridges on the potato surface (browns nicely).
- Bake
Bake for 20–25 minutes until the top is golden and filling is bubbling. - Serve
Let it cool for a few minutes, then serve hot.
Tips
- Add a little cheddar cheese on top of the mashed potatoes for extra flavor.
- For creamier potatoes, mix in a bit of sour cream or cream cheese.
- Can prepare ahead: assemble in advance and bake just before serving.
If you want, I can give you a shortcut 30-minute version that skips some steps but still tastes amazing. Do you want me to do that?
