Shepherd’s pie

Certainly. Below is a formal and traditional recipe for Shepherd’s Pie, a classic comfort dish made with seasoned ground meat and vegetables, topped with creamy mashed potatoes and baked until golden and bubbling.

✅ Note: True Shepherd’s Pie is made with lamb. If using ground beef, the dish is technically called “Cottage Pie.” However, both versions are commonly referred to as Shepherd’s Pie in modern usage.

Traditional Shepherd’s Pie

Servings: 6

Prep Time: 30 minutes

Cook Time: 30–35 minutes

Total Time: About 1 hour

Ingredients

For the Meat Filling:

• 2 tablespoons olive oil or unsalted butter

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 1 pound (450 g) ground lamb (or beef)

• 1 tablespoon tomato paste

• 1 cup frozen peas

• 1/2 cup frozen corn (optional)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

• 1/2 teaspoon rosemary (optional)

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 3/4 cup beef broth

For the Mashed Potato Topping:

• 2 pounds (900 g) russet or Yukon Gold potatoes, peeled and cubed

• 1/2 cup whole milk or heavy cream

• 4 tablespoons unsalted butter

• Salt and pepper to taste

• 1/2 cup grated cheddar cheese (optional, for topping)

Instructions

1. Make the Mashed Potatoes:

1. Place potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15–20 minutes).

2. Drain and return to the pot.

3. Mash with butter and warm milk or cream. Season with salt and pepper to taste. Set aside.

2. Prepare the Meat Filling:

1. In a large skillet or sauté pan, heat oil over medium heat.

2. Add onion and carrots. Sauté for 5–6 minutes, until softened. Add garlic and cook for 1 minute more.

3. Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

4. Stir in tomato paste and cook for 1–2 minutes.

5. Sprinkle flour over the meat and stir for 1 minute to coat.

6. Add beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well.

7. Simmer for 5–7 minutes until thickened slightly.

8. Stir in peas (and corn, if using). Remove from heat.

3. Assemble the Pie:

1. Preheat oven to 200°C (400°F).

2. Spread the meat mixture evenly in a 2-quart (or 8×8 inch) baking dish.

3. Spoon the mashed potatoes over the top and smooth with a spatula. Use a fork to create a textured surface, which helps browning.

4. Optional: Sprinkle grated cheddar over the potatoes.

4. Bake:

Bake uncovered for 25–30 minutes, or until the top is lightly golden and the filling is bubbling at the edges.
If desired, broil for the last 2–3 minutes for extra browning (watch closely).

5. Rest and Serve:

Allow to rest for 5–10 minutes before serving. Serve hot, optionally garnished with chopped parsley.

Storage:

• Refrigerate leftovers in an airtight container for up to 3 days.

• Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Would you like a vegetarian or sweet potato topping version of this recipe?