Here’s a classic, hearty shepherd’s pie recipe that’s comforting, easy to make, and perfect for family meals. Traditionally, it’s made with lamb, but you can also use beef (then it’s technically “cottage pie”).
🥧 Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (or beef)
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the mashed potato topping:
- 4–5 medium potatoes, peeled and chopped
- 2 tablespoons butter
- ¼ cup milk (or cream)
- Salt and pepper
👩🍳 Instructions
1. Prepare Mashed Potatoes
- Boil potatoes until tender (about 15–20 minutes).
- Mash with butter, milk, salt, and pepper until smooth. Set aside.
2. Make the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots until soft.
- Add ground lamb, cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour in broth, simmer 10–15 minutes until slightly thickened.
- Add peas in the last 5 minutes of cooking.
3. Assemble the Pie
- Preheat oven to 375°F (190°C).
- Spread the meat and vegetable filling in a baking dish.
- Top with mashed potatoes, spreading evenly.
- Optional: use a fork to create a pattern on the potatoes for a crispy texture.
4. Bake
- Bake for 20–25 minutes, or until the top is golden brown.
- Let cool slightly before serving.
🍴 Tips
- For extra flavor, mix a little grated cheese into the mashed potatoes.
- Leftovers can be reheated in the oven or microwave.
- You can make it ahead of time and bake just before serving.
If you want, I can also give a lighter version of shepherd’s pie with cauliflower mash and extra veggies that’s lower in carbs but just as tasty.
Do you want me to do that?
