Here’s a hearty, classic Shepherd’s Pie recipe — rich meat filling topped with creamy mashed potatoes and baked until golden.
📝 Traditionally, Shepherd’s Pie uses ground lamb. If you use ground beef, it’s technically Cottage Pie — but both are delicious!
🥧 Shepherd’s Pie
Ingredients (Serves 6)
For the Meat Filling
- 1 lb (450 g) ground lamb (or beef)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or Italian seasoning)
- 1 cup beef broth
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Mashed Potato Topping
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk (or cream)
- Salt to taste
- Optional: ½ cup shredded cheddar cheese for topping
Instructions
1️⃣ Make the Mashed Potatoes
- Boil potatoes in salted water for 15–20 minutes until fork-tender.
- Drain and mash with butter, milk, and salt until smooth and creamy.
- Set aside.
2️⃣ Cook the Meat Filling
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook 3–4 minutes until soft.
- Stir in garlic and cook 30 seconds.
- Add ground lamb and cook until browned; drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add mixed vegetables and broth.
- Simmer 8–10 minutes until slightly thickened.
3️⃣ Assemble
- Preheat oven to 400°F (200°C).
- Spread meat mixture evenly in a baking dish.
- Spoon mashed potatoes over the top and spread evenly.
- Use a fork to create texture on top (helps browning).
- Optional: Sprinkle cheddar cheese on top.
4️⃣ Bake
- Bake 20–25 minutes until the top is lightly golden.
- For extra browning, broil 2–3 minutes at the end.
5️⃣ Rest & Serve
- Let rest 5–10 minutes before serving.
- Serve hot with a simple green salad or crusty bread.
✨ Tips
- Extra flavor: Add a splash of red wine when simmering the meat.
- Creamier topping: Mix an egg yolk into the mashed potatoes before spreading.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
If you’d like, I can also give you a slow-cooker version or a lighter healthy version with cauliflower mash on top.
