Here’s a classic Shepherd’s Pie—hearty, savory, and topped with creamy mashed potatoes 🥧
(Technically, “shepherd’s pie” uses lamb, and “cottage pie” uses beef, but either works.)
Ingredients
For the filling:
- 1 lb ground lamb or beef
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
- 1 tsp thyme or rosemary (optional)
For the topping:
- 4 cups mashed potatoes (prepared from about 2–3 large potatoes)
- 2 tbsp butter
- ¼ cup milk or cream
- Salt & pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cook filling: In a skillet, brown the meat over medium heat. Drain excess fat.
- Add onion, carrots, and garlic; cook 3–4 minutes until softened.
- Stir in tomato paste, broth, Worcestershire sauce, and seasonings. Simmer 5–10 minutes until slightly thickened. Stir in peas.
- Prepare mashed potatoes: Mix butter, milk, salt, and pepper until creamy.
- Assemble: Spread meat mixture in a baking dish. Top evenly with mashed potatoes. Use a fork to create texture on top (optional).
- Bake: 20–25 minutes until the top is slightly golden.
- Cool 5 minutes before serving.
Tips & Variations
- Cheesy topping: Mix shredded cheddar into the mashed potatoes.
- Extra veggies: Add corn, green beans, or bell peppers.
- Make ahead: Assemble and refrigerate; bake 35–40 minutes from cold.
- Individual portions: Use ramekins or small oven-safe dishes.
If you want a crockpot version, vegetarian version, or extra cheesy shepherd’s pie, I can give that recipe too.
