Here’s a comforting, classic Shepherd’s Pie recipe 🥧
(Traditional shepherd’s pie uses lamb; if you use beef, it’s technically cottage pie.)
🥧 Shepherd’s Pie
Ingredients
Meat filling
- 1 tbsp oil
- 1 onion, finely chopped
- 2 carrots, diced
- 1 lb (450 g) ground lamb
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup broth (beef or vegetable)
- 1 tsp Worcestershire sauce (optional)
- 1 tsp fresh or dried thyme
- Salt & pepper
- ½ cup peas (optional)
Mashed potato topping
- 2 lb (900 g) potatoes, peeled and chopped
- 3–4 tbsp butter (or vegan butter)
- ¼–½ cup milk (or plant milk)
- Salt & pepper
👩🍳 Instructions
- Cook the potatoes
Boil in salted water until tender (15–20 min). Drain, mash with butter, milk, salt, and pepper. Set aside. - Make the filling
Heat oil in a pan. Sauté onion and carrots until soft.
Add garlic and lamb; cook until browned.
Stir in tomato paste, broth, Worcestershire, thyme, salt, and pepper.
Simmer 10–15 minutes until thick. Stir in peas. - Assemble
Spread meat mixture into a baking dish.
Spoon mashed potatoes on top and spread evenly. Rough up the surface with a fork. - Bake
Bake at 200°C / 400°F for 20–25 minutes, until bubbling and golden. - Rest & serve
Let sit 5 minutes before serving.
🌟 Variations
- Extra crispy top: Brush potatoes with melted butter before baking.
- Cheesy: Mix grated cheese into the mash.
- Vegetarian: Use lentils or mushrooms instead of meat.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
If you want, I can share a vegan version, a quick weeknight version, or tips for freezing and reheating.
