Shepherd’s pie
Here’s a classic Shepherd’s Pie recipe—rich, comforting, and perfect for a cozy meal 🥧
Ingredients (4–6 servings)
Mashed Potato Topping:
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ¼–½ cup milk or cream
- Salt & pepper, to taste
Meat & Vegetable Filling:
- 1 lb ground lamb (or beef for a “cottage pie”)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 1 tsp dried thyme (or fresh)
- 1 tsp rosemary (optional)
- Salt & pepper, to taste
- 2 tbsp olive oil
Instructions
- Preheat oven:
400°F (200°C). - Cook the potatoes:
Boil potatoes until tender (about 15 minutes). Drain and mash with butter, milk, salt, and pepper. Set aside. - Prepare the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots until softened (~5 minutes).
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour in broth and simmer 5–10 minutes until slightly thickened.
- Stir in peas at the end.
- Assemble the pie:
- Spoon meat mixture into a baking dish.
- Spread mashed potatoes evenly on top, creating ridges with a fork if desired.
- Bake:
Bake for 20–25 minutes until the top is golden and filling is bubbling. - Serve:
Let it cool a few minutes, then serve hot.
Tips:
- Sprinkle cheddar cheese on top for a cheesy crust.
- Add a bit of cream or sour cream to the mashed potatoes for extra richness.
- Make ahead: assemble the pie, cover, refrigerate, and bake when ready.
If you want, I can give you a super-easy 30-minute shortcut version that’s just as comforting.
Do you want me to do that?
