🥘 Classic Shepherd’s Pie
🍽️ Servings: 6
⏱️ Total Time: ~1 hour
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Prep: 20 min
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Cook: 40 min
⭐ Ingredients:
For the Meat Filling:
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1 tbsp olive oil or butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 lb ground lamb (or ground beef)
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2 tbsp tomato paste
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1 cup beef or chicken broth
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1 tsp Worcestershire sauce
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1 tsp fresh thyme (or ½ tsp dried)
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1 cup frozen peas and carrots (or mixed vegetables)
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Salt and pepper, to taste
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Optional: 1 tbsp flour for thickening
For the Mashed Potato Topping:
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2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
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4 tbsp butter
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⅓–½ cup milk or cream
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Salt and pepper, to taste
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Optional: ½ cup shredded cheddar for a cheesy top
🔪 Instructions:
1. Make the Mashed Potatoes
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Boil potatoes in salted water until fork-tender (about 15 minutes).
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Drain, mash with butter and milk until smooth. Season with salt and pepper.
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Set aside and keep warm.
2. Prepare the Meat Filling
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Heat oil in a skillet over medium heat.
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Add onions and garlic; cook until soft (3–4 minutes).
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Add ground lamb/beef, cook until browned.
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Stir in tomato paste, Worcestershire, and optional flour. Cook for 1–2 minutes.
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Add broth, thyme, salt, and pepper. Simmer 5–7 minutes, until thickened.
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Stir in frozen vegetables and simmer 2 more minutes. Remove from heat.
3. Assemble the Pie
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Preheat oven to 400°F (200°C).
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Spoon meat mixture into a baking dish (about 8×8 or similar).
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Spread mashed potatoes evenly over the top.
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Optional: Sprinkle cheese on top.
4. Bake
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Bake uncovered for 20–25 minutes, until top is slightly golden and filling is bubbly.
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For a browner top, broil for the last 2–3 minutes.
📝 Tips & Variations:
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Make ahead: Assemble the pie, refrigerate up to 24 hours, then bake when ready.
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Add herbs: Fresh parsley, rosemary, or chives brighten the flavor.
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Low-carb option: Swap potatoes for mashed cauliflower.
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Leftover-friendly: Great use for leftover roast or veggies.
Would you like a vegan version or a mini shepherd’s pie (muffin tin) version next?
