Here’s a classic Shepherd’s Pie recipe, comforting and easy to make:
🥧 Shepherd’s Pie Recipe
Ingredients (Serves 4–6)
For the Filling:
- 1 lb (450g) ground lamb (or beef for cottage pie)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt & pepper to taste
- 2 tbsp olive oil
For the Mashed Potato Topping:
- 4–5 medium potatoes, peeled and diced
- 3 tbsp butter
- ¼ cup milk (adjust for desired consistency)
- Salt & pepper to taste
- Optional: ½ cup shredded cheese for topping
Instructions
1. Prepare the Mashed Potatoes
- Boil diced potatoes in salted water until tender (~15 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Make the Filling
- Heat olive oil in a large skillet over medium heat.
- Sauté onions and carrots until soft (~5 minutes).
- Add garlic and cook 1 minute more.
- Add ground lamb (or beef) and cook until browned.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer until thickened (~5–7 minutes).
- Add frozen peas at the end and mix well.
3. Assemble the Pie
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable filling evenly in a baking dish.
- Spoon mashed potatoes on top, smoothing with a spatula.
- Optional: sprinkle shredded cheese on top.
4. Bake
- Bake in preheated oven for 20–25 minutes, until the top is golden and slightly crispy.
- Let it rest 5 minutes before serving.
💡 Tips
- For extra flavor, mix roasted garlic into the mashed potatoes.
- Leftover Shepherd’s Pie reheats well in the oven or microwave.
- Use lamb for authentic shepherd’s pie; beef is technically called cottage pie.
I can also make a quick 30-minute version using pre-cooked potatoes and frozen veggies if you want a faster option.
Do you want me to make that faster version?
