Here’s a classic Shepherd’s Pie recipe — a comforting, hearty dish made with savory meat and vegetables, topped with creamy mashed potatoes. Traditionally, shepherd’s pie uses lamb, while cottage pie uses beef. 🥔🍖
🛒 Ingredients (Serves 4–6)
For the Meat Filling
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2–3 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt & pepper, to taste
- 2 tbsp oil or butter
For the Mashed Potato Topping
- 2 lbs (900 g) potatoes, peeled and chopped
- ¼–½ cup milk or cream
- 2–3 tbsp butter
- Salt & pepper, to taste
- Optional: ½ cup shredded cheddar cheese
🥧 Instructions
1. Prepare the Mashed Potatoes
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
2. Make the Meat Filling
- Heat oil/butter in a skillet over medium heat.
- Sauté onions, carrots, and garlic until softened.
- Add ground lamb, breaking it up, and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth and simmer 5–10 minutes until slightly thickened.
- Stir in peas and remove from heat.
3. Assemble the Pie
- Preheat oven to 400°F / 200°C.
- Spread meat filling evenly in a baking dish.
- Spoon mashed potatoes over the meat and smooth with a spatula.
- Optional: sprinkle cheddar cheese on top.
4. Bake
- Bake 20–25 minutes until the top is golden and slightly crisp.
- Optional: broil 2–3 minutes for extra browning.
5. Serve
- Let rest 5 minutes before serving. Pairs well with a simple green salad or steamed vegetables.
🍽️ Tips
- For richer flavor, add a splash of red wine to the meat filling while simmering.
- Texture the mashed potatoes with a fork to get a nice browned topping.
- Shepherd’s pie can be made ahead and baked later.
I can also give a 30-minute quick stovetop version that’s faster but still creamy and delicious.
