You got it! Here’s a comforting, hearty, and rich Classic Shepherd’s Pie recipe — made the traditional way with ground lamb, vegetables, and creamy mashed potatoes baked to golden perfection. If you prefer ground beef, that’s technically called Cottage Pie, but I’ll include a note for that too.
🥔 The Best Classic Shepherd’s Pie
🕒 Total Time: 1 hour
Serves: 6–8
🧾 Ingredients:
For the Meat & Veg Filling:
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2 tablespoons olive oil
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1 medium onion, finely diced
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2 cloves garlic, minced
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2 medium carrots, diced
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1 cup frozen peas
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1 lb (450g) ground lamb (or beef for Cottage Pie)
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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½ cup beef broth (or lamb broth)
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1 teaspoon fresh thyme (or ½ tsp dried)
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Salt and black pepper, to taste
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Optional: 1 teaspoon cornstarch mixed with 1 tbsp water to thicken
For the Mashed Potato Topping:
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2 lbs (900g) potatoes, peeled and chopped
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¼ cup (60g) butter
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½ cup (120ml) milk or cream
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Salt and pepper, to taste
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Optional: 1 egg yolk (for richer texture and golden color)
🔪 Instructions:
1. Make the Mashed Potatoes
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Boil potatoes in salted water until tender (12–15 minutes).
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Drain and mash with butter, milk, salt, pepper, and optional egg yolk.
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Set aside.
2. Prepare the Filling
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Heat olive oil in a large skillet over medium heat.
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Sauté onion, garlic, and carrots for 5–6 minutes until softened.
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Add ground lamb and cook until browned. Drain excess fat if needed.
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Stir in tomato paste, Worcestershire sauce, thyme, and broth.
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Simmer 5–7 minutes, until thickened. Stir in peas at the end.
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(Optional: Use cornstarch slurry if it needs thickening.)
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Season with salt and pepper to taste.
3. Assemble the Pie
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Spoon meat mixture into a 9×13 inch baking dish or deep pie dish.
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Spread mashed potatoes over the top. Use a fork to create a ridged texture (helps it crisp up).
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Optional: sprinkle with grated cheddar for extra flavor.
4. Bake
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Preheat oven to 400°F (200°C).
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Bake for 20–25 minutes, or until top is golden and filling is bubbly.
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For a crispier top, broil for 2–3 minutes at the end (watch carefully!).
5. Rest & Serve
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Let sit 5–10 minutes before serving — it will firm up a bit as it cools.
🧊 Storage:
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Fridge: 3–4 days in an airtight container
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Freezer: Freeze fully cooked and cooled. Reheat from frozen at 350°F (175°C) for 30–40 minutes covered, then uncover to crisp.
🍽️ Tips & Variations:
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Add celery or mushrooms for more veggie bulk
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Use sweet potatoes or a cauliflower mash for a lower-carb topping
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Add a dash of red wine when browning the lamb for depth of flavor
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Sprinkle with Parmesan or cheddar before baking for a cheesy crust