Shepherd’s pie

Traditionally, Shepherd’s Pie is made with ground lamb. When made with beef, it is more accurately called Cottage Pie, but both names are commonly used interchangeably today.

Traditional Shepherd’s Pie

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

For the Meat Filling:

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 1 stalk celery, diced (optional)

• 1 lb (450 g) ground lamb (or beef for Cottage Pie)

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

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

• 1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried)

• 1/2 cup (120 ml) beef broth or stock

• 1/2 cup frozen peas

• Salt and pepper to taste

For the Mashed Potato Topping:

• 2 lbs (900 g) potatoes, peeled and cut into chunks (Yukon Gold or Russet recommended)

• 4 tablespoons (56 g) butter

• 1/2 cup (120 ml) milk or heavy cream

• Salt and pepper, to taste

• Optional: 1/4 cup grated Parmesan cheese or sharp cheddar (for a richer topping)

Instructions

1. Prepare the Mashed Potatoes

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes.

2. Drain and mash with butter, milk/cream, and season with salt and pepper.

3. Set aside and keep warm.

2. Cook the Meat Filling

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

2. Add the onion, garlic, carrots, and celery (if using). Cook until softened, about 5–7 minutes.

3. Add the ground lamb and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

4. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes.

5. Pour in the beef broth and bring to a simmer. Cook until slightly thickened, about 5 minutes.

6. Stir in the peas and season with salt and pepper to taste. Remove from heat.

3. Assemble the Pie

1. Preheat the oven to 200°C (400°F).

2. Spread the meat mixture evenly into a 2-quart (or similar) baking dish.

3. Spoon or pipe the mashed potatoes over the top, spreading to cover fully. Use a fork to create ridges, if desired.

4. Optional: Sprinkle the top with grated cheese.

4. Bake

• Bake uncovered for 20–25 minutes, or until the top is lightly golden and the filling is bubbling.

• For extra browning, broil for the last 2–3 minutes (watch closely).

5. Serve

• Let rest for 5–10 minutes before serving.

• Serve hot, optionally with crusty bread or a green salad.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat in the oven or microwave.

• Freezes well for up to 2 months.

Would you like a vegetarian, sweet potato, or low-carb cauliflower mash variation?