Here’s a classic Shepherd’s Pie recipe—the ultimate comfort food with savory lamb and fluffy mashed potato topping. (If you use beef, it’s technically “Cottage Pie,” but equally delicious!)
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas
- 2 tbsp tomato paste
- 1 cup (240 ml) beef or lamb stock
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper, to taste
- 2 tbsp olive oil
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled & chopped
- 4 tbsp butter
- 1/4 cup (60 ml) milk (or cream)
- Salt & pepper, to taste
Instructions
- Preheat oven to 400 °F (200 °C).
- Cook potatoes: Boil in salted water until tender (15–20 mins). Drain and mash with butter, milk, salt, and pepper.
- Prepare filling:
- Heat olive oil in a skillet.
- Sauté onions and carrots until softened.
- Add garlic and cook 1 minute.
- Add ground lamb, cook until browned; drain excess fat if needed.
- Add flavor: Stir in tomato paste, Worcestershire sauce, thyme, stock, and peas. Simmer 5–7 mins until slightly thickened. Adjust seasoning.
- Assemble pie: Transfer meat mixture to a baking dish. Spread mashed potatoes on top, smoothing with a spatula. Optional: use a fork to create texture for a golden crust.
- Bake: 20–25 mins, until top is lightly golden and filling is bubbling.
- Serve warm.
💡 Tips:
- For creamier mashed potatoes, add a bit of cream or sour cream.
- Leftovers taste amazing and can be frozen.
- You can swap lamb for beef if you prefer milder flavors.
If you like, I can give a quick 30-minute version that’s still rich and comforting—perfect for weeknights. Do you want that shortcut version?
