Here’s a classic, simple Shepherd’s Pie recipe (traditional version uses lamb; if you use beef, it’s technically cottage pie).
Shepherd’s Pie (serves ~4)
Ingredients
Mashed potato topping
- 2 lb (about 1 kg) potatoes, peeled and chopped
- 3–4 tbsp butter
- ¼–½ cup milk
- Salt and pepper
Filling
- 1 lb (450 g) ground lamb
- 1 small onion, finely chopped
- 1–2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tbsp flour
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper
- 1–2 tbsp oil
Instructions
- Cook the potatoes
- Boil potatoes in salted water until very soft (15–20 min).
- Drain, mash with butter and milk.
- Season with salt and pepper. Set aside.
- Make the filling
- Heat oil in a pan over medium heat.
- Add onion and carrots; cook 5 minutes until softened.
- Add lamb and cook until browned.
- Stir in flour and tomato paste; cook 1 minute.
- Add broth and Worcestershire sauce.
- Simmer 5–10 minutes until thick.
- Stir in peas, season with salt and pepper.
- Assemble
- Spread meat filling into a baking dish.
- Spoon mashed potatoes on top and spread evenly.
- Optional: rough up the top with a fork for crispy edges.
- Bake
- Bake at 400°F / 200°C for 20–25 minutes until golden.
- Let rest 5 minutes before serving.
Optional upgrades
- Add garlic or thyme to the filling
- Mix grated cheese into the mash
- Top with a little butter before baking for extra crispiness
If you want, I can:
- Make it super easy
- Make it vegetarian
- Adjust for one person
- Help with school cooking projects
