Shepherd’s Pie
Ingredients
For the Filling
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1 lb (450 g) ground lamb or beef
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 cup carrots, diced
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1 cup frozen peas
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 cup beef or vegetable broth
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1 teaspoon dried thyme
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Salt and pepper, to taste
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2 tablespoons olive oil
For the Mashed Potato Topping
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2 lbs (900 g) potatoes, peeled and chopped
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¼ cup milk
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2 tablespoons butter
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Salt and pepper, to taste
Instructions
1. Prepare the Mashed Potatoes
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Boil the potatoes in salted water until tender (about 15–20 minutes).
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Drain and mash with butter and milk. Season with salt and pepper. Set aside.
2. Make the Filling
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Heat olive oil in a large skillet over medium heat.
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Sauté onion and garlic until fragrant and translucent.
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Add ground lamb (or beef) and cook until browned. Drain excess fat if necessary.
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Stir in carrots, peas, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
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Pour in the broth and simmer 10–15 minutes, until the mixture thickens slightly.
3. Assemble the Shepherd’s Pie
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Preheat oven to 400°F (200°C).
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Spread the meat and vegetable filling evenly in a baking dish.
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Spoon the mashed potatoes on top and smooth with a spatula.
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Optional: Use a fork to create a decorative pattern on the potato surface.
4. Bake
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Bake for 20–25 minutes, until the top is lightly golden.
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Let it rest for 5–10 minutes before serving.
Tips
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For a crispier top, sprinkle shredded cheddar cheese on the mashed potatoes before baking.
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Leftover Shepherd’s Pie can be refrigerated for 3–4 days or frozen for up to 2 months.
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Swap lamb for beef if preferred (classic “Cottage Pie” uses beef).
If you want, I can also provide:
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A quick stovetop version
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A slow-cooker version
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A low-carb version with cauliflower mash
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A mini Shepherd’s Pie for individual servings
Which version would you like?
