Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe — a comforting baked dish with savory meat, vegetables, and creamy mashed potato topping. (Technically, “shepherd’s pie” uses lamb; if you use beef, it’s called “cottage pie.”)

🥧 Classic Shepherd’s Pie

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

Ingredients

For the filling:

• 1 lb (450 g) ground lamb (or beef for cottage pie)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup (150 g) frozen peas
• 2 tbsp tomato paste
• 1 cup (240 ml) beef or lamb broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and pepper, to taste
• 1–2 tbsp olive oil

For the topping:

• 2 lbs (900 g) potatoes, peeled and chopped
• ¼ cup (60 ml) milk
• 2 tbsp butter
• Salt and pepper, to taste
• (Optional) ¼ cup (25 g) grated cheddar cheese for extra richness

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make the mashed potato topping:
   • Boil potatoes in salted water until tender (15–20 minutes).
   • Drain and mash with milk, butter, salt, and pepper.
   • Set aside.
3. Prepare the filling:
   • Heat olive oil in a large skillet over medium heat.
   • Sauté onion and garlic until fragrant.
   • Add carrots and cook 3–4 minutes.
   • Add ground lamb, breaking it up with a spoon, and cook until browned.
   • 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.
4. Assemble the pie:
   • Spread the meat and vegetable mixture evenly in a baking dish.
   • Top with mashed potatoes, spreading evenly.
   • (Optional) Sprinkle cheddar cheese on top.
   • Use a fork to create a rough texture on top — this helps it brown nicely.
5. Bake:
   • Bake 20–25 minutes until the top is lightly golden and filling is bubbling.
   • Optional: broil 2–3 minutes for extra crispness on top.
6. Serve:
   • Let the pie rest 5 minutes before serving.
   • Great with a side of green salad or steamed vegetables.

🍴 Tips

• Vegetarian version: Use lentils or mushrooms instead of meat.
• Make ahead: Prepare the filling and mashed potatoes separately, assemble, then refrigerate overnight. Bake the next day.
• Extra flavor: Add a splash of red wine to the meat filling during simmering.

If you want, I can give a quick 30-minute Shepherd’s Pie version using pre-cooked or frozen ingredients for a faster weeknight meal.