Here’s a classic, hearty Shepherd’s Pie recipe — creamy mashed potatoes on top of savory meat and veggies:
🧾 Ingredients (4–6 servings)
For the filling:
- 1 lb (450 g) ground lamb or beef (lamb is traditional for Shepherd’s Pie; beef is sometimes called Cottage Pie)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce (optional)
- 2 tbsp flour
- Salt and pepper to taste
- 1–2 tsp olive oil
For the mashed potato topping:
- 4–5 medium potatoes, peeled and cubed
- ¼–½ cup milk or cream
- 2 tbsp butter
- Salt and pepper to taste
- ¼ cup shredded cheese (optional, for a golden top)
🍽 Instructions
- Make the mashed potatoes:
- Boil potatoes until tender, about 15 minutes.
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- In a skillet, heat oil over medium heat.
- Sauté onions, garlic, and carrots until softened.
- Add ground meat and cook until browned.
- Sprinkle flour over the meat and stir to thicken.
- Stir in tomato paste, broth, Worcestershire sauce, peas, salt, and pepper.
- Simmer 5–10 minutes until thickened.
- Assemble:
- Preheat oven to 375°F (190°C).
- Spread the meat and vegetable filling in a baking dish.
- Spoon mashed potatoes on top, smoothing with a spatula.
- Sprinkle cheese on top if desired.
- Bake:
- Bake for 20–25 minutes, until the top is golden and the filling is bubbling.
- Let it rest 5 minutes before serving.
💡 Tips:
- For extra flavor, add a splash of cream or sour cream to the mashed potatoes.
- You can add corn, green beans, or even mushrooms to the filling.
- For a rustic look, use a fork to create little peaks in the mashed potato topping — they brown beautifully in the oven.
If you want, I can also give you a quick, one-pan Shepherd’s Pie version that’s faster and just as tasty.
Do you want me to share that version too?
