Here’s a classic Shepherd’s Pie—hearty, comforting, and perfect for a family meal 🥧
Ingredients (serves 4–6)
For the filling:
- 1 lb ground lamb (or beef for “Cottage Pie”)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt & black pepper, to taste
- 2 tbsp olive oil
For the mashed potato topping:
- 2 lb potatoes, peeled and chopped
- ¼ cup milk (more if needed)
- 3 tbsp butter
- Salt & pepper, to taste
- Optional: ¼ cup shredded cheddar cheese
Instructions
- Cook the potatoes:
- Boil potatoes in salted water until tender (10–15 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onions, garlic, and carrots until softened (5–7 minutes).
- Add ground lamb (or beef) and cook until browned.
- Stir in tomato paste, Worcestershire sauce, broth, thyme, salt, and pepper.
- Simmer 5–10 minutes until slightly thickened.
- Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable mixture evenly in a baking dish.
- Top with mashed potatoes, spreading to cover completely.
- Optional: sprinkle cheese on top.
- Bake:
- Bake 20–25 minutes until the top is golden and slightly crispy.
- Serve:
- Let rest 5 minutes before serving.
Tips
- Extra flavor: Mix a little garlic or parmesan into the mashed potatoes.
- Crispy top: Brush mashed potatoes lightly with butter before baking.
- Make-ahead: Prepare the filling and mashed potatoes separately; assemble and refrigerate, then bake when ready.
If you want, I can also give a quick, one-skillet Shepherd’s Pie version that’s super easy on busy nights. Do you want me to do that?
