Shepherd’s pie

Here’s a classic Shepherd’s Pie—warm, hearty, and simple to make 🥧
(Traditional = lamb. If you use beef, it’s technically Cottage Pie.)

Classic Shepherd’s Pie

Serves: 4–6
Time: ~45–55 minutes

Ingredients

Mashed Potatoes

• 2 lb potatoes, peeled and chopped
• 4 tbsp butter
• ½ cup milk
• Salt & pepper to taste

Meat Filling

• 1 lb ground lamb (or beef)
• 1 small onion, diced
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef or lamb broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp thyme or rosemary
• Optional: 1 tbsp flour (for thicker filling)

Instructions

1. Boil potatoes in salted water until fork-tender (15–20 min). Drain, mash with butter, milk, salt, and pepper. Set aside.
2. Brown the meat in a skillet over medium heat. Drain excess fat.
3. Add onion, carrots, and garlic; cook 5 minutes until soft.
4. Stir in tomato paste, Worcestershire, broth, seasoning, and flour (if using). Simmer 5–10 minutes until slightly thick.
5. Stir in peas, then spread filling into a baking dish.
6. Top with mashed potatoes, spreading evenly.
7. Bake at 400°F (205°C) for 20–25 minutes until bubbly and lightly golden.
8. Optional: broil 2–3 minutes for a crisp top.

Easy Upgrades

• Cheesy top: Mix cheddar or parmesan into the potatoes
• Extra flavor: Add a splash of red wine to the filling
• Crispy finish: Rake the potato top with a fork before baking
• Veg-packed: Add corn, mushrooms, or celery

Want a quick skillet version, slow-cooker, or make-ahead/freezer tips?