Ah, Shepherd’s Pie—the ultimate comfort food! Traditionally, it’s a British dish made with ground lamb, though many use beef (technically that’s a “Cottage Pie”). It’s basically a savory meat and vegetable filling topped with creamy mashed potatoes and baked until golden. Here’s a classic version:
Ingredients (serves 6–8)
For the filling:
- 1 lb ground lamb (or beef)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 cup beef or lamb broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp flour (optional, for thickening)
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For the mashed potato topping:
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or cream for extra richness)
- Salt and pepper to taste
- Optional: ¼ cup grated cheddar for topping
Instructions
- Cook the potatoes:
- Boil potatoes in salted water until tender (about 15–20 min).
- Drain, mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.
- Make the filling:
- Heat olive oil or butter in a large skillet over medium heat.
- Sauté onions, garlic, and carrots until softened (about 5–7 min).
- Add ground lamb, breaking it up with a spoon, and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Sprinkle flour over the mixture if you want a thicker filling.
- Add broth and simmer 5–10 minutes until slightly thickened. Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat and vegetable mixture evenly in a baking dish.
- Spoon mashed potatoes on top and smooth with a spatula. Optional: use a fork to create a pattern for browning.
- Sprinkle cheddar on top if using.
- Bake:
- Bake for 20–25 minutes, until the top is lightly golden and edges are bubbling.
- Serve:
- Let it rest 5 minutes before serving.
Tips for Extra Comfort:
- For creamier mashed potatoes, use half-and-half or cream instead of milk.
- A few dabs of butter on top of the mashed potatoes before baking helps browning.
- Leftover Shepherd’s Pie reheats beautifully and often tastes even better the next day.
If you want, I can also give a shortcut version that uses frozen veggies and instant mashed potatoes but still tastes homemade. It’s perfect if you want Shepherd’s Pie without all the prep.
Do you want that version too?
