Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe that’s hearty, comforting, and perfect for a cozy dinner. This dish features a savory meat filling topped with creamy mashed potatoes, then baked until golden and bubbly. It’s simple to make and always a crowd-pleaser!

Ingredients:

For the Filling:

• 1 lb ground lamb (traditional for shepherd’s pie) or ground beef (if using ground beef, it’s technically a “Cottage Pie”)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas (or fresh, if you prefer)
• 1/2 cup beef or vegetable broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary (optional)
• Salt and freshly ground black pepper, to taste

For the Mashed Potatoes:

• 2 lbs potatoes (about 4 medium potatoes; russet or Yukon Gold work well)
• 4 tbsp unsalted butter
• 1/2 cup milk (or cream, for extra richness)
• Salt and pepper, to taste

Instructions:

1. Prepare the Mashed Potatoes:

1. Peel and chop the potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt.
2. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste. Set aside.

2. Cook the Shepherd’s Pie Filling:

1. Heat the olive oil in a large skillet over medium heat. Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon as it cooks. This should take about 7-8 minutes.
2. Add the chopped onion and garlic, and cook for another 3-4 minutes until softened.
3. Stir in the carrots and cook for another 5 minutes until they begin to soften.
4. Add the Worcestershire sauce, tomato paste, thyme, and rosemary. Stir to combine, then pour in the broth. Let the mixture simmer for about 5 minutes, or until it thickens slightly. Add the peas and cook for an additional 2-3 minutes. Season with salt and pepper to taste.

3. Assemble the Shepherd’s Pie:

1. Preheat your oven to 400°F (200°C).
2. Transfer the meat mixture into a greased 9×9-inch baking dish or similar-sized casserole dish. Spread it out evenly.
3. Spoon the mashed potatoes on top of the meat filling, spreading them out evenly with a spatula. You can make a decorative pattern with the back of a spoon if you like.
4. For an extra golden top, lightly score the surface of the mashed potatoes with a fork.

4. Bake:

1. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges. If you want a crispier top, you can broil it for 1-2 minutes at the end, but keep a close eye on it to avoid burning.

5. Serve:

1. Let the shepherd’s pie cool for a few minutes before serving.
2. Garnish with fresh parsley or chives if desired.

Tips:

• Veggie Variations: You can add other vegetables like corn, mushrooms, or parsnips to the filling for extra flavor and texture.
• Make-Ahead: Shepherd’s pie can be assembled ahead of time and stored in the refrigerator for up to 2 days before baking. You can also freeze it for up to 3 months. Just bake it straight from frozen (you might need to add 10-15 extra minutes to the baking time).
• Cheesy Top: For an extra cheesy version, sprinkle some shredded cheese (cheddar or Gruyère works well) on top of the mashed potatoes before baking.

This Shepherd’s Pie is pure comfort food—creamy, savory, and filling. Perfect for chilly nights or when you want a meal that’ll make everyone feel right at home. Enjoy! 🍽️🧑‍🍳