🥔🥩 Classic Shepherd’s Pie (with Lamb or Beef)
📝 Ingredients (Serves 4–6)
For the Meat Filling:
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1 lb ground lamb (or ground beef for Cottage Pie)
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1 tbsp olive oil or butter
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, peeled and diced
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½ cup frozen peas
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1 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp fresh thyme (or ½ tsp dried)
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1 tsp fresh rosemary (or ½ tsp dried)
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½ cup beef broth
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Salt & pepper, to taste
For the Mashed Potato Topping:
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2 lbs (about 4 medium) potatoes, peeled and cubed
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4 tbsp butter
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½ cup milk (or cream, for richness)
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½ cup shredded cheddar cheese (optional, but delicious)
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Salt, to taste
👨🍳 Instructions:
1. Boil & Mash Potatoes:
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Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes).
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Drain and mash with butter and milk. Stir in cheese if using. Season with salt. Set aside.
2. Cook the Meat Filling:
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In a skillet, heat oil and cook onions and carrots for 5–6 minutes until soft.
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Add garlic and cook 1 minute more.
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Add ground lamb or beef. Cook until browned and fully cooked through. Drain excess fat if needed.
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Stir in tomato paste, Worcestershire sauce, herbs, salt, and pepper.
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Add broth and peas. Simmer for 5–7 minutes until the mixture thickens slightly.
3. Assemble the Pie:
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Preheat oven to 400°F (200°C).
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Spread meat mixture evenly in a baking dish (8×8 or similar).
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Spoon mashed potatoes over the top and smooth with a spatula. Use a fork to make ridges (they brown nicely).
4. Bake:
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Bake for 20–25 minutes, or until the top is golden and the filling is bubbly.
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For a crispier top, broil for the last 2–3 minutes.
5. Rest & Serve:
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Let it sit for 5–10 minutes before serving. Garnish with parsley if desired.
✅ Tips & Variations:
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Add a splash of red wine for deeper flavor in the meat mixture.
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Mix in corn, green beans, or mushrooms with the veggies.
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Make it in individual ramekins for single-serve portions.
Would you like a vegetarian version, make-ahead freezer-friendly method, or a sweet potato topping instead?
