Ahh, Shepherd’s Pie — cozy, hearty, and very “everything’s going to be okay” energy 🥧✨
Here’s a classic, no-fail version with rich gravy and fluffy mashed potatoes on top.
Classic Shepherd’s Pie
(Traditional = lamb. If you prefer beef, that’s technically Cottage Pie — still delicious.)
Ingredients
Mashed Potatoes
- 2 lb (900 g) potatoes, peeled & cubed
- 4 tbsp butter
- ⅓ cup milk or cream
- Salt & pepper
Meat Filling
- 1 lb (450 g) ground lamb
- 1 onion, diced
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb broth
- 1 tsp fresh thyme or rosemary
- Salt & black pepper
- 1 tbsp olive oil
Instructions
- Make mashed potatoes
Boil potatoes in salted water until tender. Mash with butter, milk, salt, and pepper. Set aside. - Cook the filling
Heat oil in a skillet over medium heat.
Add lamb and brown well. Drain excess fat if needed. - Build flavor
Add onion and carrots; cook 5 minutes until soft.
Stir in garlic, tomato paste, Worcestershire, herbs, salt, and pepper. - Simmer
Add broth and peas. Simmer 8–10 minutes until thick and saucy. - Assemble
Spread filling in a baking dish. Top with mashed potatoes.
Fork the top for crispy ridges. - Bake
Bake at 400°F / 200°C for 20–25 minutes until bubbling and golden.
Broil 2–3 minutes for extra crust.
Pro tips
- Brown the meat really well for deeper flavor
- Add a splash of red wine to the filling if you’re feeling fancy
- Brush the potato top with melted butter for max crisp
Variations
- Cottage Pie: use ground beef
- Cheesy topping: mix in sharp cheddar
- Healthy-ish: half potato, half cauliflower mash
- Skillet version: no baking dish, straight to oven-safe pan
Want a 30-minute version, vegetarian shepherd’s pie, or a meal-prep freezer-friendly one?
