Classic Shepherd’s Pie is a comforting and hearty dish made with a savory lamb or beef filling, topped with creamy mashed potatoes, and baked until golden and bubbly. Here’s a classic recipe to make the best Shepherd’s Pie from scratch:
Ingredients:
For the Filling:
- 1 lb ground lamb (or beef for Cottage Pie, if preferred)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas (or fresh if you prefer)
- 1/4 cup tomato paste
- 1 cup beef broth or lamb stock
- 1/2 cup red wine (optional, but adds depth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary (optional)
- 1-2 tbsp flour (for thickening)
- Salt and pepper to taste
- 1-2 tbsp olive oil or butter for cooking
For the Mashed Potatoes:
- 2 lbs (about 4 large) russet potatoes, peeled and diced
- 4 tbsp unsalted butter
- 1/2 cup whole milk or heavy cream (add more for creamier potatoes)
- Salt and pepper to taste
Instructions:
1. Prepare the Mashed Potatoes:
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or use a potato ricer for a smoother texture.
- Add the butter and milk (or cream), and continue mashing until creamy. Season with salt and pepper to taste. Set aside.
2. Make the Filling:
- In a large skillet or Dutch oven, heat the olive oil or butter over medium heat.
- Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and diced carrots, and cook for another 5 minutes until the vegetables start to soften.
- Add the ground lamb (or beef) to the pan and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes.
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
- Sprinkle the flour over the meat mixture and stir well. Cook for another 2 minutes to help thicken the sauce.
- Pour in the red wine (if using) and beef broth, scraping any browned bits from the bottom of the pan. Stir in Worcestershire sauce, thyme, rosemary (if using), and season with salt and pepper.
- Bring to a simmer, then reduce the heat and cook for 10 minutes, allowing the filling to thicken and the flavors to meld. Add the peas and cook for another 2-3 minutes. Adjust seasoning as needed.
3. Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Transfer the meat filling to a 9×9-inch baking dish or any ovenproof dish of your choice.
- Spoon the mashed potatoes over the meat filling, spreading them out evenly with a spatula. Use the back of a spoon to create a decorative pattern on top, if desired.
- For a golden top, you can dot the mashed potatoes with small pieces of butter or drizzle with a bit of olive oil.
4. Bake:
- Place the Shepherd’s Pie in the oven and bake for 20-25 minutes, or until the top is golden and slightly crispy. You can also broil it for an additional 2-3 minutes if you like the top extra crispy.
5. Serve:
- Let the Shepherd’s Pie rest for about 5 minutes before serving to allow the filling to set. Serve warm with a side salad or steamed vegetables for a complete meal.
Tips:
- Lamb or Beef: Traditional Shepherd’s Pie is made with lamb, but if you prefer beef, use ground beef for a Cottage Pie.
- Make-Ahead: You can make the filling and mashed potatoes a day ahead and assemble the Shepherd’s Pie when ready to bake.
- Freezing: Shepherd’s Pie freezes well. Assemble the pie, cover it tightly, and freeze. When ready to bake, thaw in the refrigerator overnight, then bake as usual.
This Classic Shepherd’s Pie is a perfect meal for a cozy dinner. The rich filling and creamy mashed potatoes are a winning combination that will please everyone! Enjoy!