Here’s a classic Shepherd’s Pie recipe—comfort food at its best!
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1–2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt & pepper to taste
- 1–2 tbsp olive oil
For the mashed potato topping:
- 4 large potatoes, peeled and chopped
- 4 tbsp butter
- 1/4 cup milk (or cream for richer texture)
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
Instructions
1. Make the mashed potatoes
- Boil potatoes in salted water until tender (about 15 minutes).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
2. Cook the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots until soft (about 5–7 minutes).
- Add ground lamb, cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth and simmer until slightly thickened (~5 minutes).
- Mix in frozen peas.
3. Assemble the pie
- Preheat oven to 400°F (200°C).
- Spread the meat mixture evenly in a baking dish.
- Spoon mashed potatoes on top, spreading evenly. Use a fork to create a rough texture—this helps it brown.
- Optional: sprinkle cheddar cheese on top.
4. Bake
- Bake for 20–25 minutes, until the top is golden brown and the filling is bubbling.
- Let it rest for 5 minutes before serving.
💡 Tips:
- Use leftover mashed potatoes to save time.
- For a richer flavor, add a splash of cream to the mashed potatoes.
- You can also sneak in extra veggies like corn or mushrooms.
If you want, I can also give you a quick air fryer version of Shepherd’s Pie that’s faster but still super creamy and golden on top.
Do you want me to do that?
