Here’s a classic Shepherd’s Pie (traditional version uses lamb; with beef it’s usually called cottage pie).
Ingredients
Meat filling
- 1 lb (450 g) ground lamb
- 1 small onion, finely chopped
- 1–2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh or dried thyme
- Salt and pepper to taste
- 1–2 tbsp oil
Mashed potato topping
- 2 lb (900 g) potatoes, peeled and chopped
- ¼ cup milk (or more as needed)
- 2–3 tbsp butter
- Salt and pepper
Instructions
- Boil the potatoes
Cook potatoes in salted water until fork-tender (15–20 min). Drain, mash with butter and milk, season, and set aside. - Make the filling
Heat oil in a pan. Sauté onion and carrots until soft. Add garlic and cook 30 seconds.
Add lamb and cook until browned. Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 10–15 minutes until slightly thickened. Stir in peas. - Assemble
Spread meat filling in a baking dish. Spoon mashed potatoes on top and spread evenly. (You can rough up the top with a fork for crispy edges.) - Bake
Bake at 400°F / 200°C for 20–25 minutes, until bubbling and golden on top. Broil for 2–3 minutes if you want extra browning.
Tips & Variations
- Add a little grated cheese to the potatoes for a richer topping.
- Swap peas for corn or add mushrooms for extra depth.
- Make ahead: assemble, refrigerate, then bake when ready.
If you want, I can give a super quick version, a vegetarian one, or help you scale it for a specific number of people.
