Here’s a classic Shepherd’s Pie 🥧—comforting, hearty, and easy to make.
(Traditionally made with lamb; with beef it’s often called cottage pie.)
Ingredients (4–6 servings)
Meat Filling
- 1 lb (450 g) ground lamb or beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- Salt & pepper
- Optional: ½ tsp dried thyme or rosemary
Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled & chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt & pepper
- Optional: ½ cup shredded cheddar cheese
Instructions
- Make mashed potatoes:
- Boil potatoes in salted water until fork-tender (15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- Brown meat in a skillet over medium heat; drain excess fat.
- Add onion and garlic; cook until softened.
- Stir in tomato paste, Worcestershire sauce, broth, herbs, salt, and pepper.
- Simmer 5–10 minutes until slightly thickened.
- Stir in peas and carrots.
- Assemble:
- Spread meat mixture into a baking dish.
- Spoon mashed potatoes evenly on top.
- Sprinkle with cheese 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
- Crispy top: Broil for 2–3 minutes at the end.
- Make-ahead: Assemble and refrigerate; bake when ready.
- Low-carb: Use mashed cauliflower instead of potatoes.
- Extra flavor: Add a splash of red wine to the meat sauce.
If you want, I can give a quick one-pan shepherd’s pie, a slow cooker version, or a mini individual version.
