Classic shepherd’s pie recipe

Here’s a cozy, traditional Classic Shepherd’s Pie recipe — made with ground lamb, tender vegetables, and a creamy mashed potato topping, baked until golden and bubbling. If you’re using ground beef, it’s technically called Cottage Pie, but the method is nearly identical.

🥧 Classic Shepherd’s Pie (with Lamb)

🧾 Ingredients:

For the meat filling:

1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced (optional)
1 lb (450g) ground lamb (or beef for cottage pie)
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary (or ½ tsp dried)
½ cup frozen peas
½ cup beef broth (or more as needed)
Salt & pepper, to taste
1 tbsp flour (optional, to thicken)

For the mashed potato topping:

2 lbs (about 900g) potatoes, peeled and cubed
3–4 tbsp butter
½ cup milk or cream
Salt & pepper, to taste
1 egg yolk (optional, for richness)

👩‍🍳 Instructions:

1. Make the mashed potatoes:

Boil potatoes in salted water until tender (10–15 min).
Drain and mash with butter, milk, salt, pepper, and egg yolk (if using). Set aside.

2. Make the meat filling:

Heat oil in a skillet over medium heat. Sauté onion, garlic, carrots, and celery for about 5 minutes.
Add lamb and cook until browned. Drain excess fat.
Stir in tomato paste, Worcestershire sauce, herbs, salt, and pepper.
Sprinkle in flour (if using) and stir for 1–2 min.
Add broth and simmer until thickened slightly (5–10 min). Stir in peas at the end.

3. Assemble the pie:

Preheat oven to 400°F (200°C).
Spread meat mixture evenly in a baking dish (9×9 or similar).
Spoon mashed potatoes over the top and smooth with a spatula. Use a fork to create ridges for browning.

4. Bake:

Bake for 20–25 minutes, or until the top is golden and the filling is bubbling.
Broil for the last 2–3 minutes if you want a crispier top.

🍽️ Serve with:

Steamed green beans, a crisp salad, or buttered peas
A pint of Guinness or dry red wine for a classic pub-style meal