Here’s a classic, comforting Shepherd’s Pie recipe with a rich filling and creamy mashed potato topping:
Ingredients (serves 4–6):
For the filling:
- 1 lb ground lamb (or beef for a “cottage pie”)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas or corn
- 2 tbsp tomato paste
- 1 cup beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Salt and pepper, to taste
- 2 tbsp olive oil
For the topping:
- 4 cups mashed potatoes (prepared with butter and milk)
- ¼ cup shredded cheese (optional)
Instructions:
- Preheat oven
- Preheat to 400°F (200°C).
- Cook the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions, garlic, and carrots until soft.
- Add ground lamb and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth and simmer for 5–10 minutes.
- Add peas or corn and cook for another 2 minutes.
- Assemble the pie
- Transfer the meat and vegetable mixture to a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: sprinkle cheese over the potatoes.
- Bake
- Bake for 20–25 minutes, until the top is golden and slightly crispy.
- Serve
- Let cool for a few minutes before serving.
💡 Tip: You can make this ahead of time and refrigerate; bake just before serving. For extra flavor, mash the potatoes with roasted garlic or a little sour cream.
If you want, I can also give a slow-cooker version that makes the meat extra tender and is mostly hands-off.
Do you want me to do that?
