Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and full of flavor 🥔🍖
Shepherd’s Pie
Ingredients (serves 4–6)
For the meat filling:
- 1 lb ground lamb or beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- Salt & pepper, to taste
- 1–2 tbsp oil
For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- ½ cup milk
- 4 tbsp butter
- Salt & pepper, to taste
- Optional: grated cheese for topping
Instructions
- Cook potatoes
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Prepare meat filling
- Heat oil in a skillet over medium heat.
- Sauté onions and garlic until soft.
- Add ground meat; cook until browned.
- Stir in carrots, tomato paste, broth, Worcestershire sauce, thyme, peas, salt, and pepper. Simmer 5–10 minutes until thickened.
- Assemble pie
- Preheat oven to 375°F (190°C).
- Spread meat mixture in a baking dish.
- Top evenly with mashed potatoes, spreading with a spatula. Optional: sprinkle cheese on top.
- Bake
- Bake 20–25 minutes until top is golden and slightly crispy.
- Serve
- Let sit 5 minutes before serving.
Tips & Variations
- Vegetables: Add corn, green beans, or mushrooms to the meat mixture.
- Creamier topping: Mix a little sour cream or cream cheese into mashed potatoes.
- Crispy top: Brush mashed potato with a bit of butter or sprinkle with cheese before baking.
- Make ahead: Assemble and refrigerate; bake before serving.
I can also give you a slow-cooker Shepherd’s Pie or a cheesy baked version with extra vegetables.
