Shepherd’s Pie

Here’s a classic, hearty Shepherd’s Pie recipe — warm, savory, and deeply comforting. Traditionally made with ground lamb (hence the name shepherd), it’s layered with rich meat and veggies, then topped with creamy mashed potatoes and baked until golden.

🥧 Classic Shepherd’s Pie

Ingredients

For the meat filling:

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 lb ground lamb (or substitute with ground beef for cottage pie)
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
½ cup beef or chicken broth
1 teaspoon fresh thyme (or ½ tsp dried)
½ cup frozen peas
Salt and pepper, to taste

For the mashed potato topping:

2 lbs (about 4–5) russet or Yukon gold potatoes, peeled and cubed
4 tablespoons butter
½ cup milk or cream (more if needed)
Salt and pepper, to taste
Optional: ¼ cup shredded cheddar cheese (for topping)

🧑‍🍳 Instructions

1. Make the mashed potatoes:

Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
Drain, then mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.

2. Make the meat filling:

Preheat oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat.
Sauté onion and carrots until soft, 5–7 minutes.
Add garlic and cook for 1 minute more.
Add ground lamb and cook until browned. Drain excess fat if needed.
Stir in tomato paste, Worcestershire sauce, thyme, and broth.
Simmer for 5–7 minutes until slightly thickened.
Add peas, season with salt and pepper, and remove from heat.

3. Assemble the pie:

Spread the meat filling into a baking dish (8×8 or similar).
Spoon mashed potatoes over the top and spread evenly.
Use a fork to create ridges (helps browning).
Optional: Sprinkle shredded cheese on top for an extra golden crust.

4. Bake:

Bake uncovered for 20–25 minutes, or until the top is golden and slightly crispy.
Let rest for 5–10 minutes before serving.

🥄 Serve with:

Buttered peas
Roasted brussels sprouts
A crusty slice of bread