Here’s a classic Shepherd’s Pie recipe—hearty, savory, and topped with creamy mashed potatoes. 🥔🍖
🥧 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, diced
- 2 carrots, diced
- 1/2 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 2 tbsp flour (optional, for thickening)
- Salt & pepper to taste
- 1 tbsp olive oil
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and cubed
- 1/4–1/2 cup butter
- 1/2 cup milk or cream
- Salt & pepper to taste
Instructions
1️⃣ Make the Mashed Potatoes
- Boil potatoes in salted water until tender (~15–20 min).
- Drain, mash with butter and milk until smooth. Season with salt and pepper.
2️⃣ Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, carrots, and garlic until softened (~5 min).
- Add ground lamb, cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, and flour.
- Gradually add broth and simmer until thickened.
- Stir in peas, adjust salt and pepper.
3️⃣ Assemble the Pie
- Preheat oven to 400°F (200°C).
- Spread meat mixture in a baking dish.
- Top evenly with mashed potatoes.
- Optional: use a fork to create a pattern on the top for crisping.
4️⃣ Bake
- Bake 20–25 minutes until the top is golden brown.
- Let cool 5 minutes before serving.
💡 Tips
- Cheesy topping: Sprinkle grated cheddar on top before baking for extra flavor.
- Vegetables: Add corn or green beans for variety.
- Make ahead: Assemble and refrigerate; bake 30–35 min before serving.
If you want, I can also give a slow-cooker Shepherd’s Pie version for extra tender meat and hands-off cooking. Do you want that version?
