Alright, back to basics 😊
Here’s a clear, classic Shepherd’s Pie—no extras, just the real deal.
🥧 Shepherd’s Pie (Traditional)
Ingredients
Mashed potatoes
- 1 kg / 2 lb potatoes
- 50 g / 4 tbsp butter
- 100 ml / ~½ cup milk
- Salt & pepper
Meat filling
- 500 g / 1 lb ground lamb
- 1 onion, finely chopped
- 2 carrots, diced
- 2 tbsp oil or lamb fat
- 2 tbsp tomato paste
- 250 ml / 1 cup lamb or beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp thyme or rosemary
- Salt & pepper
- 1 cup peas
Method
- Potatoes: Boil in salted water until soft. Drain, mash with butter and milk. Season well.
- Filling: Heat oil in a pan. Brown lamb. Add onion and carrots; cook until soft.
- Stir in tomato paste, Worcestershire, herbs, stock. Simmer 10–15 min until thick.
- Add peas, season to taste.
- Assemble: Spread meat in a baking dish. Top with mashed potatoes, rough the surface.
- Bake: 200°C / 400°F for 25–30 minutes until golden.
- Rest 5–10 minutes before serving.
Very traditional touches
- Forked potato peaks for crispiness
- No cheese (that’s modern, not classic)
- Simple gravy, not too thick
If you want ultra-traditional British pub style, beef cottage pie, or a quick one-pan version, say the word.
