Shepherd’s pie

Ahhh, comfort food royalty 🥔🥧
Here’s a classic, cozy Shepherd’s Pie (and I’ll note the beef version too, because people always ask).

🥧 Shepherd’s Pie (traditional lamb)

Ingredients

Mashed potato topping

• 2 lb (900 g) potatoes, peeled & chopped
• 4 tbsp butter
• ¼–½ cup milk or cream
• Salt & pepper

Filling

• 1 tbsp oil
• 1 lb (450 g) ground lamb
• 1 onion, diced
• 2 carrots, diced
• 1 cup peas
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef or lamb stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & pepper

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Instructions

1. Boil potatoes in salted water until tender. Mash with butter, milk, salt & pepper. Set aside.
2. Brown lamb in oil over medium heat. Remove excess fat if needed.
3. Add onion & carrots; cook 5–7 min until soft. Add garlic (30 sec).
4. Stir in tomato paste, Worcestershire, thyme, stock. Simmer 10–15 min until thick.
5. Stir in peas. Taste and adjust seasoning.
6. Spread filling in a baking dish. Top with mashed potatoes, roughing the top with a fork.
7. Bake at 400°F / 200°C for 25–30 min until golden.
8. Optional broil 2–3 min for crispy peaks (highly recommended).

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Pro tips (small tweaks = big flavor)

• Add a splash of red wine when deglazing the pan
• A little grated cheddar in the mash = chef’s kiss
• Brush the potato top with melted butter before baking
• Let it rest 10 min before serving (it sets up nicely)

Quick note

• Shepherd’s Pie = lamb
• Cottage Pie = beef (same method, just swap meat)

Want a weeknight shortcut, a fancy pub-style version, or a vegetarian/vegan twist?