𝐒𝐡𝐞𝐩𝐡𝐞𝐫𝐝’𝐬 𝐏𝐢𝐞

Here’s a classic and cozy Shepherd’s Pie recipe—made the traditional way with ground lamb, savory vegetables, and a fluffy mashed potato topping:

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🥧 Traditional Shepherd’s Pie

Ingredients:

For the Lamb Filling:

• 1 lb (450g) ground lamb (sub with ground beef for Cottage Pie)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 large carrot, diced

• 1/2 cup frozen peas

• 1 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1/2 tsp dried thyme (or 1 tsp fresh)

• 1/2 cup beef or chicken broth

• Salt and pepper to taste

• 1 tbsp olive oil or butter

For the Mashed Potato Topping:

• 2 lbs (900g) potatoes, peeled and cubed

• 2–3 tbsp butter

• 1/4 cup milk or cream (adjust to desired creaminess)

• Salt to taste

• Optional: 1/2 cup shredded cheddar cheese (for a golden topping)

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Instructions:

1. Make the Mashed Potatoes:

• Boil potatoes in salted water until fork-tender (about 15 minutes).

• Drain and mash with butter, milk, and salt until smooth. Set aside.

2. Prepare the Lamb Filling:

• In a large skillet, heat oil or butter over medium heat.

• Sauté onion and carrot until soft (5–7 minutes).

• Add garlic and cook for 1 minute more.

• Stir in ground lamb and cook until browned. Drain excess fat if needed.

• Add tomato paste, Worcestershire, thyme, salt, and pepper.

• Stir in broth and let simmer for 10 minutes until slightly thickened.

• Add peas and cook 2 minutes more. Remove from heat.

3. Assemble the Pie:

• Preheat oven to 400°F (200°C).

• Spread lamb mixture evenly in a baking dish (8×8 or 9×9 inch).

• Spoon mashed potatoes on top and spread to cover the filling.

• Optional: Sprinkle with cheese for a crispy, golden crust.

4. Bake:

• Bake for 20–25 minutes, or until the top is lightly browned and filling is bubbling at the edges.

• For a crispier top, broil the last 2–3 minutes (watch closely).

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Serve hot with a side of green beans or a simple salad.

Would you like a vegetarian or sweet potato version of this next?