Ah, shepherd’s pie—classic comfort food with a savory meat filling and creamy mashed potato topping. 🥔🥩 Here’s a solid recipe:
Classic Shepherd’s Pie
Ingredients (serves 4–6):
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 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:
- 2–3 large potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or cream)
- Salt & pepper to taste
Instructions
- Preheat oven: 190°C / 375°F
- Cook the filling:
- Heat olive oil in a skillet over medium heat.
- Sauté onions and carrots until soft.
- Add garlic and cook 1 minute.
- Add ground lamb and cook until browned; drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer 10–15 minutes until slightly thickened.
- Stir in peas at the end.
- Make mashed potatoes:
- Boil potatoes until tender (~15 min).
- Drain, mash with butter, milk, salt, and pepper until creamy.
- Assemble the pie:
- Spread meat filling in a baking dish.
- Spoon mashed potatoes on top, spreading evenly.
- Optional: fork the top for texture (helps browning).
- Bake:
- Bake 20–25 min until the top is golden.
- Serve:
- Let cool 5 min before serving. Perfect with a side salad or steamed veggies.
Pro tip: Sprinkle shredded cheddar on top of the potatoes before baking for an extra golden, cheesy crust. 🧀
I can also give a shortcut version using frozen veggies and instant mashed potatoes that’s almost as good but faster. Want that version?
