Here’s a classic homemade Shepherd’s Pie recipe 🥧—savory ground meat topped with creamy mashed potatoes.
Ingredients (Serves 4–6)
For the Filling:
- 1 lb (450 g) ground lamb (or beef for Cottage Pie)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & pepper, to taste
- 2 tbsp flour (for thickening)
For the Mashed Potato Topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk (adjust for desired creaminess)
- Salt & pepper, to taste
- Optional: ¼ cup grated cheese for topping
Instructions
1. Prepare the Mashed Potatoes
- Boil potatoes in salted water until tender (~15 minutes).
- Drain, mash with butter and milk, and season with salt and pepper. Set aside.
2. Cook the Filling
- In a large skillet, cook ground lamb until browned. Remove excess fat.
- Sauté onion, carrots, and celery until soft (~5 minutes). Add garlic and cook 1 minute.
- Stir in tomato paste and flour, cooking 1–2 minutes to remove raw flour taste.
- Gradually add broth, Worcestershire sauce, thyme, salt, and pepper. Simmer 5–7 minutes until slightly thickened.
- Stir in peas and remove from heat.
3. Assemble the Pie
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable filling in a greased 9×9-inch (or similar) baking dish.
- Spoon mashed potatoes over the filling and smooth with a spatula. Optional: sprinkle cheese on top.
4. Bake
- Bake 20–25 minutes, until the top is slightly golden and filling is bubbling.
5. Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Cottage Pie: Use ground beef instead of lamb.
- Extra flavor: Add a splash of red wine or a dash of paprika to the filling.
- Crispier topping: Use a fork to create ridges on mashed potatoes—they brown nicely in the oven.
If you want, I can also give a quick weeknight version using pre-made mashed potatoes and frozen vegetables.
Do you want me to?
