Here’s a classic, hearty Shepherd’s Pie recipe 🥧 — savory meat filling topped with creamy mashed potatoes.
🥔 Shepherd’s Pie
Ingredients
For the filling
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary
For the topping
- 2 lbs potatoes, peeled and cubed
- ¼ cup milk (more if needed)
- 2 tbsp butter
- Salt and pepper to taste
- Optional: shredded cheddar cheese
Instructions
- Cook the potatoes
- Boil in salted water until tender, about 15 minutes.
- Drain and mash with butter, milk, salt, and pepper.
- Prepare the filling
- In a skillet, cook ground lamb over medium heat until browned.
- Add onion, carrots, and garlic; sauté until softened.
- Stir in tomato paste, Worcestershire sauce, salt, pepper, thyme, and broth.
- Simmer 5–10 minutes until mixture thickens slightly.
- Stir in peas at the end.
- Assemble
- Preheat oven to 375°F (190°C).
- Spread meat filling in a baking dish.
- Top evenly with mashed potatoes.
- Optional: sprinkle cheddar cheese on top.
- Bake
- Bake 20–25 minutes until potatoes are golden and edges are bubbling.
- Serve hot
- Garnish with fresh parsley if desired.
Tips for Perfect Shepherd’s Pie
- Use starchy potatoes like Russets for creamy topping.
- For extra flavor, sauté vegetables in butter before adding meat.
- Let the filling cool slightly before topping with potatoes to prevent sogginess.
Variations
- Cottage Pie: Use ground beef instead of lamb.
- Vegetarian: Replace meat with lentils, mushrooms, or plant-based crumbles.
- Cheesy mash topping: Mix cheddar or parmesan into mashed potatoes.
- Make-ahead: Assemble in advance and bake just before serving.
I can also give a one-pan stovetop version that’s faster and doesn’t require baking if you want.
Do you want me to do that?
