Here’s a classic Shepherd’s Pie recipe 🥧 — hearty, savory, and topped with creamy mashed potatoes.
Ingredients (Serves 4–6)
For the filling:
- 1 lb ground lamb (or beef for Cottage Pie)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1–2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp tomato paste
- 1 cup beef or vegetable broth
- Salt & pepper, to taste
For the topping:
- 3–4 medium potatoes, peeled and chopped
- ¼ cup butter
- ½ cup milk (or cream for extra richness)
- Salt & pepper to taste
- Optional: shredded cheddar cheese
Instructions
- Preheat oven
- 400°F (200°C).
- Make the mashed potatoes
- Boil potatoes until tender (15–20 minutes).
- Mash with butter, milk, salt, and pepper until smooth.
- Cook the filling
- In a large skillet, cook ground lamb or beef over medium heat until browned.
- Add onions, garlic, and carrots; cook until softened.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour in broth, simmer 5–10 minutes until slightly thickened.
- Stir in frozen peas.
- Assemble
- Transfer meat and vegetable mixture to a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: sprinkle shredded cheddar cheese over the potatoes.
- Bake
- Bake 20–25 minutes until top is lightly golden and edges bubble.
- Serve
- Let rest 5 minutes before serving.
Tips
- Extra flavor: Sauté the filling with a splash of red wine.
- Make ahead: Assemble in advance, refrigerate, then bake before serving.
- Crispier topping: Brush mashed potatoes with a little melted butter before baking.
If you want, I can also give you a slow cooker shepherd’s pie version where the filling simmers all day and you just add mashed potatoes on top at the end 😄
Do you want me to do that?
