🥘 Traditional Shepherd’s Pie (serves 4–6)
(Note: True shepherd’s pie uses lamb; if you use beef, it’s technically a cottage pie)
🧂 Ingredients
For the meat filling:
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500 g (1 lb) ground lamb (or beef)
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1 onion, finely chopped
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2 carrots, diced
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2 cloves garlic, minced
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100 g (1 cup) peas (frozen or fresh)
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1 tablespoon tomato paste
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1 teaspoon Worcestershire sauce
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1 tablespoon flour
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125 ml (½ cup) beef or vegetable stock
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1 teaspoon fresh thyme (or ½ tsp dried)
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Salt and pepper to taste
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Optional: splash of red wine for depth
For the mashed potato topping:
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800 g (1¾ lb) potatoes, peeled and chopped
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50 g (3 tbsp) butter
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60 ml (¼ cup) milk or cream
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Salt and pepper to taste
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Optional: grated cheese (cheddar/parmesan) to sprinkle on top
👩🍳 Instructions
1. Make the filling:
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In a large skillet or pan, sauté the onion, carrot, and garlic in a bit of oil until soft (about 5 minutes).
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Add the ground lamb and cook until browned. Drain excess fat if needed.
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Stir in tomato paste, Worcestershire sauce, thyme, flour, and cook 2 minutes.
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Pour in the stock (and wine if using), add peas, and let simmer for 10–15 minutes until thickened.
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Season with salt and pepper. Set aside.
2. Make the mashed potatoes:
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Boil the potatoes in salted water until fork-tender (15–20 minutes).
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Drain and mash with butter, milk (or cream), and season to taste.
3. Assemble and bake:
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Preheat oven to 200°C (400°F).
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Spread the meat mixture into a baking dish.
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Top with the mashed potatoes and smooth out. Score the top with a fork for a nice texture.
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(Optional) Sprinkle with grated cheese.
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Bake for 20–25 minutes until golden on top and bubbling around the edges.
✅ Tips
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You can prepare it ahead and reheat.
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Try sweet potato mash for a twist.
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For vegetarians: substitute lentils and mushrooms for the meat.
Would you like a vegetarian version, or one adapted for dietary restrictions (e.g., gluten-free, dairy-free)?