Ah, Shepherd’s Pie — a hearty, comforting classic with savory meat, vegetables, and fluffy mashed potato topping 🥧. Here’s a traditional version:
🥩 Shepherd’s Pie
Ingredients (4–6 servings)
Meat Filling
- 1 lb (450 g) ground lamb or beef (traditional is lamb)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup beef or chicken broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt & pepper, to taste
- 2 tbsp flour (for thickening)
Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk (adjust for desired creaminess)
- Salt & pepper, to taste
- Optional: shredded cheese for topping
Instructions
- Cook potatoes: Boil potatoes until tender (15–20 minutes). Drain, mash with butter and milk, season with salt & pepper. Set aside.
- Cook filling:
- In a large skillet, cook ground meat until browned. Drain excess fat.
- Add onion, garlic, and carrots; cook 5–7 minutes until softened.
- Stir in flour, then tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Gradually add broth, simmer until slightly thickened. Stir in peas.
- Assemble:
- Preheat oven to 400°F / 200°C.
- Spoon meat mixture into a baking dish. Spread mashed potatoes evenly on top. Optional: sprinkle cheese on top.
- Bake: 20–25 minutes until topping is golden and filling is bubbling.
- Serve: Let rest 5 minutes before serving.
Tips
- Lamb vs. beef: Lamb gives the traditional flavor; beef is milder but still delicious.
- Vegetable variations: Add corn, green beans, or mushrooms.
- Make ahead: Assemble in advance, cover, and refrigerate. Bake when ready.
- Crispy topping: Brush mashed potatoes with a little butter or sprinkle cheese to get a golden crust.
I can also give a quick skillet shepherd’s pie that cooks entirely on the stovetop — no oven needed — and still tastes authentic.
Do you want that stovetop version?
