Shepherd’s pie

Here’s a classic, hearty Shepherd’s Pie recipe — warm, savory, and full of comforting flavor. Traditionally made with lamb (hence the name “shepherd”), but ground beef is commonly used too — that version is often called Cottage Pie.

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🥔 Classic Shepherd’s Pie

Ingredients

Meat Filling:

• 1 lb ground lamb (or ground beef)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 1/2 cup frozen peas

• 1/2 cup frozen corn (optional)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 cup beef broth

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

• 1 tsp fresh rosemary (or 1/2 tsp dried)

• Salt and pepper, to taste

• 1 tbsp flour (optional, to thicken)

Mashed Potato Topping:

• 2 lbs potatoes (about 4 large), peeled and cubed

• 1/2 cup milk (warm)

• 4 tbsp butter

• Salt and pepper, to taste

• 1/2 cup shredded cheddar cheese (optional, for a cheesy crust)

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Instructions

1. Make the mashed potatoes:

   • Boil the potatoes in salted water until fork-tender (about 15–20 min).

   • Drain and mash with butter, warm milk, salt, and pepper until smooth and creamy. Set aside.

2. Cook the filling:

   • In a large skillet over medium heat, cook ground lamb or beef until browned. Drain excess fat.

   • Add onions, garlic, and carrots. Sauté until softened, about 5 minutes.

   • Stir in tomato paste, Worcestershire sauce, herbs, and flour (if using).

   • Pour in beef broth, bring to a simmer, and cook for 5–7 minutes until thickened.

   • Stir in peas and corn. Season with salt and pepper.

3. Assemble:

   • Preheat oven to 400°F (200°C).

   • Spoon the meat mixture into a baking dish (9×9 or similar).

   • Spread mashed potatoes over the top. Use a fork to create texture.

   • Sprinkle with cheese if using.

4. Bake:

   • Bake uncovered for 20–25 minutes, until the top is golden and the edges are bubbling.

   • For a crispier top, broil for 2–3 minutes at the end.

5. Rest and serve:

   • Let rest for 5–10 minutes before serving.

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🍽️ Tips:

• Want it vegetarian? Use lentils or a meat substitute and veggie broth.

• Make it ahead: Assembles well and keeps in the fridge 1–2 days before baking.

• Freezer-friendly: Store in a freezer-safe dish and bake from frozen (add 20–30 extra minutes).

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Want a one-pan skillet version or something ultra-traditional with red wine and parsnips?