Ah, classic shepherd’s pie—comfort food in a casserole dish! Here’s a solid, traditional way to make it:
Ingredients
- For the filling:
- 1 lb (450 g) ground lamb (or beef for a “cottage pie”)
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- ½ cup beef or chicken broth
- Salt and pepper to taste
- 1–2 tsp thyme or rosemary
- For the topping:
- 4–5 medium potatoes, peeled and diced
- 2–3 tbsp butter
- ½ cup milk or cream
- Salt and pepper
- Optional: shredded cheese for topping
Instructions
- Preheat oven to 400°F (200°C).
- Cook potatoes: Boil until tender, then mash with butter, milk, salt, and pepper.
- Cook filling:
- In a skillet, sauté onions, carrots, and garlic until soft.
- Add ground lamb, cooking until browned.
- Stir in tomato paste, Worcestershire sauce, broth, peas, and herbs. Simmer 5–10 minutes until slightly thickened.
- Assemble pie:
- Spread the meat and vegetable mixture in a baking dish.
- Top evenly with mashed potatoes. Smooth or pipe for a decorative finish.
- Optional: sprinkle cheese on top.
- Bake: 20–25 minutes, until topping is golden and slightly crispy.
- Serve hot and enjoy!
Pro tip: For extra flavor, add a little gravy or a splash of red wine to the meat mixture before topping.
If you want, I can give a super quick shepherd’s pie shortcut that skips boiling the potatoes by using instant mash or a creamy topping—great for busy nights.
Do you want me to do that?
