Here’s a classic Shepherd’s Pie recipe 🥧—hearty, savory, and topped with creamy mashed potatoes:
🥘 Ingredients (4–6 servings):
Filling:
- 1 lb ground lamb (or beef for “cottage pie”)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas (or mixed vegetables)
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt & pepper to taste
Topping:
- 3–4 cups mashed potatoes (about 4 medium potatoes)
- 2 tbsp butter
- ¼ cup milk or cream
- Optional: shredded cheddar cheese
👩🍳 Instructions:
1. Cook the Filling
- In a large skillet, cook ground lamb until browned; drain excess fat
- Sauté onion, garlic, and carrots until softened
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper
- Simmer 5–10 minutes until mixture thickens slightly
- Stir in frozen peas at the end
2. Prepare Mashed Potato Topping
- Mash cooked potatoes with butter, milk, and salt
- Optional: mix in shredded cheddar for extra flavor
3. Assemble
- Preheat oven to 200°C (400°F)
- Spread meat and vegetable filling in a baking dish
- Top evenly with mashed potatoes
- Optional: use a fork to create texture on the top
4. Bake
- Bake 20–25 minutes until potatoes are slightly golden
- Optional: broil 2–3 minutes for extra browning
💡 Tips:
- Use leftover mashed potatoes for a faster version
- Add a splash of gravy or beef stock for extra moisture in the filling
- Freeze leftovers in portions; reheat in the oven for best texture
If you want, I can give you a slow-cooker version of Shepherd’s Pie where you cook the filling all day and add the mashed potatoes at the end.
Do you want me to do that?
