Here’s a classic Shepherd’s Pie 🥧—warm, hearty, and perfect comfort food.
(Traditionally made with lamb; if you use 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
- ½ tsp dried thyme or rosemary
- Salt & black pepper, to taste
Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk or cream
- Salt & pepper
- Optional: ½ cup shredded cheddar cheese
Instructions
- Make the mashed potatoes
- Boil potatoes in salted water until tender (15–20 min).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Prepare 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, broth, herbs, salt, and pepper.
- Simmer 5–10 minutes until slightly thickened.
- 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 bubbly and lightly golden.
- Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Crispy top: Broil 2–3 minutes at the end.
- Extra flavor: Add a splash of red wine to the meat sauce.
- Make ahead: Assemble, refrigerate, and bake later.
- Low-carb: Use mashed cauliflower instead of potatoes.
If you’d like, I can share a quick one-pan version, a slow-cooker Shepherd’s pie, or an old-fashioned grandma recipe.
