Here’s a classic, comforting Shepherd’s Pie—rich lamb filling topped with creamy mashed potatoes 🥧🥔
Traditional note: Shepherd’s Pie is made with lamb.
If you use beef, it’s technically Cottage Pie.
🥧 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
- 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. Mashed potatoes
- Boil potatoes in salted water 15–20 minutes until tender.
- Drain, mash with butter and warm milk.
- Season with salt and pepper.
2. Meat filling
- Heat oil in a skillet over medium heat.
- Sauté onion and carrots until soft.
- Add garlic; cook 30 seconds.
- Add lamb and brown fully.
- Stir in tomato paste, stock, Worcestershire, thyme, salt, and pepper.
- Simmer 10–15 minutes until thick.
3. Assemble & bake
- Preheat oven to 400°F / 200°C.
- Spread filling in a baking dish.
- Top evenly with mashed potatoes (rough up with a fork).
- Optional: sprinkle with cheese.
- Bake 25–30 minutes until golden and bubbling.
Tips & Variations
- Add a splash of red wine for depth
- Mix egg yolk into potatoes for richer topping
- Make ahead or freeze for later
- Add corn or mushrooms for extra veg
If you’d like, I can also share:
- Quick weeknight version
- Hungarian-style Shepherd’s Pie
- Cheesy garlic topping
- Slow-cooker method
Just tell me 😊
