Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe—hearty, savory, and topped with creamy mashed potatoes 🥔🍖

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Shepherd’s Pie

Ingredients (serves 4–6)

Filling

• 1 lb ground lamb (or beef for “cottage pie”)
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef or chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme (or rosemary)
• Salt & pepper to taste
• 2 tbsp flour (optional, to thicken)

Topping

• 4 cups mashed potatoes (about 4–5 medium potatoes)
• 2 tbsp butter
• ¼ cup milk or cream
• Salt & pepper

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Instructions

1. Prepare mashed potatoes
   • Boil peeled potatoes until tender.
   • Mash with butter, milk, salt, and pepper.
2. Cook the filling
   • Heat a skillet over medium heat; cook onion and carrots until soft.
   • Add garlic and cook 30 seconds.
   • Add ground lamb (or beef), breaking it up; cook until browned.
   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
   • Add broth and peas; simmer 5–10 min.
   • Optional: stir in flour to thicken.
3. Assemble the pie
   • Preheat oven to 375°F (190°C).
   • Spread meat filling evenly in a baking dish.
   • Top with mashed potatoes, spreading with a spatula.
   • Optional: use a fork to make a pattern for browning.
4. Bake
   • Bake 20–25 minutes until the top is golden and filling is bubbly.
5. Serve
   • Let sit a few minutes before serving.

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Tips & Variations

• Cheesy topping: Sprinkle shredded cheddar over the mashed potatoes before baking.
• Vegetables: Add corn, green beans, or mushrooms for extra flavor.
• Make-ahead: Assemble and refrigerate; bake later.

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I can also give you a mini Shepherd’s Pie version, a healthy lighter version, or a quick skillet version that doesn’t require oven baking.