Here’s a classic Shepherd’s Pie 🥧 recipe—a comforting, hearty dish with savory meat and creamy mashed potato topping:
Ingredients (Serves 4–6)
For the Filling:
- 500 g ground lamb (or beef for cottage pie)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper, to taste
- 1 cup beef or lamb broth
For the Mashed Potato Topping:
- 4–5 medium potatoes, peeled and chopped
- 3 tbsp butter
- ¼ cup milk (or more for desired consistency)
- Salt and pepper to taste
- Optional: shredded cheese for topping
Instructions
- Prepare the Mashed Potatoes
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain, mash with butter and milk, season with salt and pepper. Set aside.
- Make the Meat Filling
- In a large skillet, sauté onions, garlic, and carrots in a bit of oil until softened.
- Add ground lamb, breaking it up, and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour in broth and simmer 5–10 minutes until thickened slightly.
- Stir in peas at the end.
- Assemble the Pie
- Preheat oven to 200 °C (400 °F).
- Spread meat filling evenly in a baking dish.
- Spoon mashed potatoes on top, spreading to cover completely.
- Optional: use a fork to create texture on the potato topping for a golden finish.
- Bake
- Bake for 20–25 minutes, until the top is lightly golden.
- Optional: broil for 2–3 minutes for extra color.
- Serve
- Let cool slightly before serving. Enjoy hot!
✅ Tips:
- For richer flavor, add a splash of cream to the mashed potatoes.
- Leftover pie can be refrigerated and reheated—it often tastes even better the next day.
- You can make this vegetarian by using lentils or mushrooms instead of meat.
I can also give a slow cooker shepherd’s pie version that cooks all the filling first and then bakes with the potato topping. Do you want me to share that?
