Here’s a classic Shepherd’s Pie 🥧🥔—warm, hearty, and easy to make.
(Traditional shepherd’s pie uses lamb; with beef it’s often called cottage pie.)
Shepherd’s Pie
Ingredients
Filling
- 1 lb (450 g) ground lamb or beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas & carrots
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- Salt & pepper
- Optional: ½ tsp thyme or rosemary
Mashed Potato Topping
- 2 lbs potatoes, peeled & chopped
- 3 tbsp butter
- ¼–½ cup milk
- Salt & pepper
- Optional: ½ cup shredded cheddar (for cheesy topping)
Instructions
- Make mashed potatoes:
Boil potatoes until tender. Mash with butter, milk, salt, and pepper. Set aside. - Cook filling:
- Brown meat in a skillet; drain excess fat.
- Add onion and garlic; cook until soft.
- Stir in tomato paste, Worcestershire sauce, broth, salt, pepper, and herbs.
- Simmer 5–10 minutes until thick.
- Add vegetables:
Stir in peas and carrots. - Assemble:
Spread meat mixture in a baking dish.
Top evenly with mashed potatoes (sprinkle cheese on top if using). - Bake:
Bake at 400°F (200°C) for 20–25 minutes, until bubbling and lightly golden. - Serve:
Let rest 5 minutes before serving.
Tips & Variations
- Extra crispy top: Broil 2–3 minutes at the end.
- Make-ahead: Assemble, refrigerate, and bake later.
- Vegetarian: Use lentils or mushrooms instead of meat.
- Creamier potatoes: Add a splash of cream or sour cream.
Want a quick skillet version, slow cooker, or low-carb shepherd’s pie?
