🥘 Shepherd’s Pie (Traditional Recipe)
A hearty, savory casserole made with a layer of flavorful ground lamb and vegetables in a rich gravy, all topped with creamy mashed potatoes and baked until golden brown and bubbling.
(Note: When made with beef, it’s technically called Cottage Pie, but both versions are beloved and interchangeable in modern kitchens.)
🧾 Ingredients (Serves 4–6)
For the Meat Filling:
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1 lb ground lamb (or beef)
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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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2 carrots, diced
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1 celery stalk, diced (optional)
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1 cup frozen peas
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1 tbsp tomato paste
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1 tbsp Worcestershire sauce
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½ cup beef or chicken broth
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1 tsp fresh thyme (or ½ tsp dried)
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Salt & pepper to taste
For the Potato Topping:
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2 lbs Yukon Gold or Russet potatoes, peeled and cubed
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4 tbsp butter
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½ cup milk or cream (warm)
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Salt & pepper to taste
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Optional: ½ cup grated cheddar (for mixing in or sprinkling on top)
🔪 Instructions
1. Make the Mashed Potatoes
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Boil potatoes in salted water until tender (about 15–20 min).
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Drain, mash with butter and warm milk. Season to taste. Set aside.
2. Cook the Meat Filling
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In a skillet over medium heat, sauté onion, garlic, and carrots in oil until softened.
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Add ground lamb and cook until browned. Drain excess fat if needed.
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Stir in tomato paste, Worcestershire sauce, thyme, and broth. Simmer 5–10 minutes until thickened.
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Add peas, season with salt and pepper. Remove from heat.
3. Assemble the Pie
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Preheat oven to 400°F (200°C).
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Spread the meat mixture evenly in a baking dish.
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Spoon mashed potatoes on top and spread smoothly. Use a fork to create texture (helps browning).
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Optional: sprinkle with grated cheese.
4. Bake
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Bake uncovered for 25–30 minutes, or until the top is golden and the filling is bubbling around the edges.
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Broil the top for 2–3 minutes at the end for extra crispness.
🍽️ To Serve
Let cool slightly before slicing. Serve with:
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A crisp green salad
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Buttered peas or green beans
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A glass of red wine or ale
🧊 Storage & Make-Ahead
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Keeps well in the fridge for 3–4 days.
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Freezes beautifully — assemble, cool completely, then wrap and freeze for up to 2 months. Bake from frozen at 375°F for ~1 hour, covered with foil, then uncovered to brown.
Would you like a vegetarian version (like lentil shepherd’s pie) or a low-carb version with cauliflower mash?
