Here’s a classic, comforting recipe for Shepherd’s Pie—hearty, savory, and topped with creamy mashed potatoes.
🥧 Classic Shepherd’s Pie
🛒 Ingredients (Serves 4–6)
For the Meat Filling:
- 1 lb ground lamb (traditional) or ground beef (technically “Cottage Pie”)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup peas (fresh or frozen)
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and pepper, to taste
- 1–2 tbsp olive oil
For the Mashed Potato Topping:
- 2–3 large potatoes, peeled and chopped
- 3 tbsp butter
- ¼–½ cup milk or cream
- Salt and pepper, to taste
- Optional: ¼ cup grated cheddar cheese for topping
🍳 Instructions
1️⃣ Prepare the Mashed Potatoes:
- Boil potatoes in salted water until tender (about 15–20 minutes).
- Drain and mash with butter, milk/cream, salt, and pepper. Set aside.
2️⃣ Make the Meat Filling:
- Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and carrots until softened.
- Add ground lamb (or beef) and cook until browned. Drain excess fat if needed.
- Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 5–10 minutes until slightly thickened.
- Stir in peas and remove from heat.
3️⃣ Assemble:
- Preheat oven to 400°F (200°C).
- Spoon meat filling into a baking dish.
- Spread mashed potatoes evenly on top. Optional: sprinkle with cheddar cheese.
4️⃣ Bake:
- Bake for 20–25 minutes, until the top is golden and slightly crisp.
5️⃣ Serve:
- Let cool 5 minutes before serving. Garnish with fresh parsley if desired.
💡 Tips
- For extra flavor, mash potatoes with a bit of cream cheese or roasted garlic.
- You can make this ahead; just bake before serving.
- Leftovers taste even better the next day!
If you want, I can also give a slow-cooker version of Shepherd’s Pie that’s hands-off and just as tasty. That way it’s perfect for busy days. Do you want me to do that?
