🥘 Easy Shepherd’s Pie (Cottage Pie with Ground Beef)
Note: Technically, “Shepherd’s Pie” uses lamb, while “Cottage Pie” uses beef — but most recipes in the U.S. use ground beef and still call it Shepherd’s Pie.
📋 Ingredients:
For the meat filling:
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1 lb (450g) ground beef (or lamb for traditional shepherd’s pie)
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1 small onion, diced
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2 cloves garlic, minced
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1½ cups frozen mixed vegetables (peas, carrots, corn)
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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½ cup beef broth
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1 tsp salt
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½ tsp pepper
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1 tsp dried thyme or parsley
For the mashed potato topping:
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2 lbs (about 4 medium) russet potatoes, peeled and cubed
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4 tbsp butter
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½ cup milk (or more, as needed)
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Salt and pepper, to taste
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Optional: ½ cup shredded cheddar cheese
🧑🍳 Instructions:
1. Cook the potatoes:
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Boil potatoes in salted water until fork-tender, about 15 minutes.
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Drain and mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.
2. Make the meat filling:
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In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
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Add diced onion and garlic; cook 2–3 minutes until softened.
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Stir in tomato paste, Worcestershire sauce, broth, and frozen vegetables.
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Season with salt, pepper, and thyme. Simmer for 5–7 minutes until slightly thickened.
3. Assemble the pie:
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Spread the meat mixture in the bottom of a baking dish (8×8 or 9×9 inch).
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Spread mashed potatoes evenly on top. Fluff with a fork for a rustic look.
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(Optional) Sprinkle cheddar cheese on top for a golden crust.
4. Bake:
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Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until bubbly and golden on top.
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Broil for 2–3 minutes at the end for extra browning, if desired.
5. Serve:
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Let sit for 5–10 minutes before serving. Enjoy!
✅ Tips:
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Add a pinch of paprika or nutmeg to the mashed potatoes for extra flavor.
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Use leftover mashed potatoes to make it even faster.
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Make it ahead and refrigerate; just bake when ready.
Would you like a vegetarian, low-carb, or gluten-free version too?