Here’s a classic Shepherd’s Pie recipe—warm, hearty, and perfect for a family meal 🥩🥔
Shepherd’s Pie
Ingredients (serves 4–6)
For the filling:
- 1 lb ground lamb or beef
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme or rosemary
- Salt & pepper, to taste
- 1–2 tbsp oil
For the mashed potato topping:
- 2 lbs potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk (adjust for desired consistency)
- Salt & pepper, to taste
- Optional: ¼ cup grated cheddar cheese
Instructions
- Make mashed potatoes
- Boil potatoes until tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook filling
- Heat oil in a skillet over medium heat. Sauté onion, carrots, and garlic until softened.
- Add ground meat, cooking until browned. Drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, peas, and herbs. Simmer 5–10 minutes until slightly thickened.
- Assemble pie
- Preheat oven to 400°F (200°C).
- Spread meat filling evenly in a baking dish.
- Top with mashed potatoes, smoothing with a spatula. Optional: sprinkle cheese on top.
- Bake
- Bake 20–25 minutes until the top is golden and slightly crispy.
- Serve
- Let cool 5 minutes, then serve warm.
Tips & Variations
- Vegetarian: Use lentils or mushrooms instead of meat.
- Make-ahead: Prepare filling and mashed potatoes ahead of time; assemble and bake when ready.
- Flavor boost: Mix a little Dijon mustard or cream into mashed potatoes.
- Crispy topping: Brush mashed potatoes with melted butter or sprinkle breadcrumbs before baking.
I can also provide a slow cooker Shepherd’s Pie version or a cheesy mashed potato topping variation if you want.
