Here’s a classic Shepherd’s Pie—hearty, comforting, and topped with creamy mashed potatoes. 🥧
(Note: traditional Shepherd’s Pie uses lamb; if you use beef, it’s technically a Cottage Pie.)
Shepherd’s Pie (Serves 4–6)
Ingredients
For the filling
- 1 lb ground lamb (or beef for cottage pie)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 2 tbsp olive oil or butter
For the mashed potato topping
- 2 lbs potatoes, peeled and chopped
- 4 tbsp butter
- ¼–½ cup milk or cream
- Salt & pepper to taste
Instructions
1. Make the mashed potatoes
- Boil potatoes until tender, ~15 minutes.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Make the filling
- Heat oil/butter in a skillet over medium heat.
- Sauté onion, garlic, and carrots until softened.
- Add ground lamb, cook until browned.
- Stir in tomato paste, stock, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 10–15 minutes until slightly thickened.
- Stir in peas at the end, cook 2 more minutes.
3. Assemble
- Preheat oven to 400°F (200°C).
- Spread meat/vegetable mixture in a baking dish.
- Top evenly with mashed potatoes, spreading with a spatula. Optional: fork the top for texture.
4. Bake
- 20–25 minutes until potato topping is slightly golden.
5. Serve
- Let cool 5 minutes before scooping.
Tips
- For extra flavor, add a splash of red wine to the filling.
- Cheesy topping: Mix ½ cup grated cheddar into mashed potatoes.
- Make ahead: Assemble, refrigerate, bake later (add 5–10 min to baking time).
Variations
- Vegetarian: Use lentils or mushrooms instead of meat.
- Sweet potato topping: Swap mashed potatoes for mashed sweet potatoes for a twist.
- Individual pies: Bake in ramekins for single servings.
If you want, I can give a super-rich pub-style Shepherd’s Pie version with browned, buttery mashed potatoes and a deeper gravy.
