Here’s a classic way to make a hearty Shepherd’s Pie—perfect for a cozy meal! Since “Shepherd’s Pie” is traditionally made with lamb, you can also substitute beef (then it’s technically a Cottage Pie).
🥘 Ingredients (4–6 servings)
For the filling:
- 1 lb ground lamb (or beef)
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1–2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper to taste
- 1–2 tbsp flour (to thicken, optional)
- 2 tbsp olive oil or butter
For the mashed potato topping:
- 2 lbs potatoes, peeled and chopped
- 4 tbsp butter
- ¼–½ cup milk or cream
- Salt & pepper to taste
- Optional: shredded cheddar for topping
🥔 Instructions
- Cook the potatoes: Boil potatoes in salted water until tender (about 15–20 min). Drain, mash with butter, milk, salt, and pepper. Set aside.
- Prepare the filling:
- Heat oil/butter in a skillet. Sauté onions, garlic, and carrots until soft.
- Add ground lamb, breaking it up as it cooks until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Sprinkle flour if using, stir well.
- Add broth, simmer 5–10 minutes until thickened. Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread meat filling in a baking dish.
- Top evenly with mashed potatoes. Use a fork to create ridges (helps them brown nicely). Sprinkle cheddar if desired.
- Bake: 20–25 minutes, until the top is golden brown. Optional: broil 2–3 min for extra color.
- Serve warm, ideally with a side of green veggies.
If you want, I can also give you a super creamy, shortcut version that uses minimal steps and still tastes amazing—perfect if you don’t want to spend over an hour cooking.
Do you want me to do that?
