Here’s a classic, hearty Shepherd’s Pie recipe—perfect for a comforting family meal:
Classic Shepherd’s Pie Recipe
Ingredients:
For the filling:
- 1 lb (450 g) ground lamb (or beef if making a 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 chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
For the mashed potato topping:
- 4 large potatoes, peeled and chopped
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper, to taste
- Optional: shredded cheddar cheese for topping
Instructions:
- Prepare the Mashed Potatoes:
- Boil potatoes until tender, about 15–20 minutes.
- Drain, mash with milk, butter, salt, and pepper. Set aside.
- Make the Filling:
- Heat oil or butter in a skillet. Sauté onions, garlic, and carrots until softened.
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, broth, thyme, salt, and pepper.
- Simmer for 5–10 minutes until thickened slightly.
- Stir in frozen peas at the end.
- Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable filling in a baking dish.
- Spoon mashed potatoes over the top, spreading evenly. Use a fork to create a slight texture.
- Optional: sprinkle shredded cheese on top.
- Bake:
- Bake for 20–25 minutes, until the top is golden and slightly crispy.
- Let it rest for 5 minutes before serving.
Tips for a Perfect Shepherd’s Pie:
- Use lamb for traditional Shepherd’s Pie, beef for “Cottage Pie.”
- Adding a bit of cornstarch to the filling can help it thicken nicely.
- For extra flavor, mix a spoonful of Dijon mustard into the mashed potatoes.
If you want, I can also give a quick one-pan Shepherd’s Pie recipe that’s easier and perfect for weeknight dinners.
Do you want me to do that?
