Shepherd’s pie

Here’s a classic recipe for Shepherd’s Pie — a comforting, hearty dish with a savory meat filling and creamy mashed potato topping.

🥧 Shepherd’s Pie

Serves: 4–6
Prep time: 20 min
Cook time: 45–50 min

Ingredients

For the filling:

• 1 lb (450 g) ground lamb (or beef for cottage pie)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef or lamb broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and pepper, to taste
• 2 tbsp olive oil

For the mashed potato topping:

• 4–5 medium potatoes, peeled and cubed
• 4 tbsp butter
• 1/4 cup milk (or cream)
• Salt and pepper, to taste
• Optional: 1/4 cup grated cheddar cheese

Instructions

1. Preheat oven:
   • 400°F (200°C).
2. Prepare mashed potatoes:
   • Boil potatoes in salted water until tender (~15 min).
   • Drain, mash with butter, milk, salt, and pepper until creamy.
   • Set aside.
3. Cook the filling:
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion and garlic until soft.
   • Add ground lamb; cook until browned.
   • Stir in carrots, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
   • Pour in broth, simmer 5–10 min until slightly thickened.
   • Stir in frozen peas at the end.
4. Assemble:
   • Spoon meat filling into a baking dish.
   • Spread mashed potatoes evenly over the top.
   • Optional: sprinkle cheese over the potatoes.
5. Bake:
   • Bake 20–25 min until the top is golden and slightly crispy.
6. Serve:
   • Let rest 5 minutes before serving.

🥧 Tips & Variations

• Vegetarian version: Use lentils or mushrooms instead of meat.
• Extra flavor: Add a splash of red wine to the meat filling.
• Crispier topping: Brush mashed potatoes with a little melted butter before baking.
• Make ahead: Assemble, cover, and refrigerate; bake within 24 hours.

I can also give a quick one-pan Shepherd’s Pie recipe that skips boiling the potatoes by using instant mashed potatoes for a faster version.