Here’s a classic, comforting Shepherd’s Pie—rich meat filling, creamy mashed potatoes, and a golden top 🥧🥔
Note: Traditional Shepherd’s Pie = lamb.
If you use beef, it’s technically called Cottage Pie (still delicious!).
🥧 Shepherd’s Pie (Serves 4–6)
Ingredients
Meat Filling
- 1 lb (450 g) ground lamb
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & black pepper, to taste
- 1 cup peas (optional)
Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled & cubed
- 4 tbsp butter
- ½ cup milk, warm
- Salt & pepper
- Optional: ½ cup grated cheddar cheese
Instructions
1. Make the mashed potatoes
- Boil potatoes in salted water 15–20 minutes until tender.
- Drain, mash with butter and warm milk.
- Season with salt and pepper. Set aside.
2. Cook the filling
- Heat oil in a large skillet over medium heat.
- Sauté onion and carrots until soft.
- Add garlic; cook 30 seconds.
- Add lamb and brown completely.
- Stir in tomato paste, stock, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 10–15 minutes until thickened.
- Stir in peas if using.
3. Assemble & bake
- Preheat oven to 400°F / 200°C.
- Spread meat filling in a baking dish.
- Spoon mashed potatoes on top and spread evenly.
- Optional: sprinkle cheese over the potatoes.
- Bake 25–30 minutes until bubbling and golden.
- Broil 2–3 minutes for extra crisp edges.
Tips & Variations
- Extra flavor: Add a splash of red wine to the filling.
- Crispy top: Rough up potatoes with a fork before baking.
- Make ahead: Assemble up to 24 hours in advance.
- Freeze: Freezes well before or after baking.
If you’d like, I can also share:
- Irish-style Shepherd’s Pie
- Cheesy or garlic mashed topping
- Hungarian-inspired version
- Slow-cooker Shepherd’s Pie
Just tell me 😊
