Shepherd’s Pie is a classic comfort food dish from the UK and Ireland — traditionally made with minced lamb (if it’s made with beef, it’s technically cottage pie). It has a savory filling of meat and vegetables topped with creamy mashed potatoes and baked until golden.
Here’s a traditional recipe:
🧑🍳 Classic Shepherd’s Pie Recipe
Ingredients
For the filling:
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2 tbsp olive oil or butter
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1 large onion, finely chopped
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2 carrots, diced
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2 garlic cloves, minced
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1 lb (450 g) ground lamb
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1 tbsp tomato paste
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1 cup (240 ml) beef or lamb stock
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1 tbsp Worcestershire sauce
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1 tsp fresh thyme (or ½ tsp dried)
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1 cup frozen peas (optional)
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Salt and pepper, to taste
For the mashed potato topping:
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2 lbs (900 g) potatoes, peeled and cut into chunks
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4 tbsp butter
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½ cup (120 ml) milk or cream
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Salt and pepper, to taste
Optional topping:
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½ cup grated cheddar cheese (for a golden crust)
Instructions
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Make the mashed potatoes:
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Boil potatoes in salted water until tender (about 15 minutes).
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Drain, then mash with butter, milk, salt, and pepper. Set aside.
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Prepare the filling:
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Heat oil or butter in a large skillet over medium heat.
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Add onion and carrots; cook until softened (5–7 minutes).
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Add garlic and cook for 1 more minute.
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Add ground lamb; cook until browned. Drain excess fat if needed.
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Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
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Pour in stock and simmer for 10–15 minutes until thickened.
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Stir in peas near the end (if using).
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Assemble:
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Preheat oven to 400°F (200°C).
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Spread the lamb filling evenly in a baking dish.
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Spoon mashed potatoes on top and spread to cover.
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(Optional) Sprinkle with grated cheddar.
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Bake:
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Bake 20–25 minutes, until the top is golden and the filling is bubbling.
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Serve:
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Let rest a few minutes, then serve warm with green beans or peas.
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Would you like me to give you a vegetarian or budget-friendly version as well?
