Ah, Shepherd’s Pie 🥧—a hearty, comforting classic! Traditionally, it’s made with ground lamb (shepherd = lamb; cottage pie uses beef), topped with creamy mashed potatoes and baked to golden perfection.
Classic Shepherd’s Pie
Servings: 4–6
Prep time: 20 min
Cook time: 40–45 min
Ingredients
For the filling
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas or mixed vegetables
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt & black pepper
For the topping
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tbsp butter
- 1/4 cup milk (or cream)
- Salt & pepper
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Prepare mashed potatoes
- Boil potatoes until tender (10–15 min).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling
- In a skillet, brown the lamb with onions, carrots, and garlic.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add broth and simmer 5–7 minutes until slightly thickened.
- Stir in peas or mixed vegetables at the end.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread meat mixture evenly in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Optional: sprinkle shredded cheese on top.
- Bake
- Bake 20–25 minutes, or until the top is golden brown and slightly crisp.
- Serve
- Let cool 5 minutes before serving. Enjoy with a simple green salad or roasted vegetables.
🔥 Pro Tips
- Mashed potato topping: For extra fluffy potatoes, whip with an electric mixer.
- Make-ahead: Assemble without baking, refrigerate, and bake later (add 5–10 min extra baking time).
- Flavor boost: Add a splash of red wine or a pinch of smoked paprika to the filling.
- Leftovers: Shepherd’s pie reheats well in the oven or microwave.
I can also give a slow cooker shepherd’s pie or a cheesy loaded shepherd’s pie version if you want a twist.
Do you want the slow cooker version?
