Here’s a classic Shepherd’s Pie recipe for you! It’s hearty, comforting, and full of flavor.
Ingredients:
For the filling:
- 1 lb (450g) ground lamb (traditionally used for Shepherd’s Pie, but you can substitute with beef for Cottage Pie)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 cup peas (frozen or fresh)
- 1/2 cup corn (optional)
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1/4 cup red wine (optional, but adds depth of flavor)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- 2 tablespoons flour (for thickening)
For the mashed potatoes:
- 2 lbs (900g) potatoes (Yukon Gold or Russets work best)
- 1/2 cup heavy cream (or milk, for lighter mash)
- 4 tablespoons butter
- Salt and pepper, to taste
- 1/4 cup grated cheddar cheese (optional, for extra creaminess)
Instructions:
1. Make the mashed potatoes:
- Peel and chop the potatoes into equal-sized chunks. Boil them in salted water until fork-tender (about 15-20 minutes).
- Drain the potatoes and return them to the pot. Mash with butter, cream, salt, and pepper until smooth and creamy. If you like extra richness, mix in some grated cheddar cheese.
- Set aside.
2. Make the filling:
- In a large skillet, heat a little oil over medium heat. Add the ground lamb and cook until browned. Break it up into small pieces as it cooks.
- Add the chopped onion and carrot, and sauté for about 5 minutes until softened.
- Stir in the minced garlic, tomato paste, and cook for another 2 minutes.
- Sprinkle in the flour, and stir to coat the vegetables and meat. This will help thicken the sauce.
- Gradually pour in the broth (and wine, if using), stirring constantly. Add Worcestershire sauce and thyme, and bring to a simmer.
- Let it simmer for about 10 minutes until the mixture thickens. Add peas (and corn, if using) and stir. Season with salt and pepper to taste.
3. Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Spread the meat and vegetable mixture evenly in the bottom of a baking dish.
- Spoon the mashed potatoes on top, spreading them out with a spatula. You can use the back of a spoon to create a textured pattern on top (this helps it brown nicely).
- If you like, sprinkle a little extra cheese on top of the potatoes for a golden, cheesy crust.
4. Bake:
- Place the dish in the oven and bake for 20 minutes, or until the top is golden brown and the edges are slightly crispy.
- You can also broil for an extra 2-3 minutes to get an extra crispy top.
5. Serve:
- Let the Shepherd’s Pie cool for a few minutes before serving. Enjoy with a side of salad or some crusty bread!
Let me know how it turns out! Do you want to adjust the recipe or need any substitutions?
