Here’s a classic, comforting Shepherd’s Pie recipe—rich, hearty, and perfect for family dinners.
🥧 Shepherd’s Pie
🛒 Ingredients
For the filling:
- 500g ground lamb (for traditional shepherd’s pie; beef makes it a cottage pie)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 2 tbsp flour (for thickening)
- ½ cup beef or vegetable broth
For the mashed potato topping:
- 4–5 large potatoes, peeled and cubed
- 50g butter
- ½ cup milk (adjust for creaminess)
- Salt and pepper to taste
- Optional: ½ cup grated cheese for topping
👩🍳 Instructions
1. Prepare mashed potatoes
- Boil potatoes in salted water until tender (15–20 min).
- Drain, mash with butter and milk, season with salt and pepper. Set aside.
2. Make the filling
- Heat a pan, sauté onions and garlic until soft.
- Add ground lamb, cook until browned.
- Stir in carrots and cook 3–4 minutes.
- Add tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Sprinkle flour over mixture, stir well to thicken.
- Add broth, simmer for 5 minutes until thick and flavorful.
- Stir in frozen peas and remove from heat.
3. Assemble
- Preheat oven to 200°C (390°F).
- Spoon the meat filling into a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: Sprinkle grated cheese.
- Use a fork to lightly texture the top (helps it brown nicely).
4. Bake
- Bake for 20–25 minutes, or until the top is golden and the filling is bubbling.
🍽️ Tips
- For extra flavor, add a splash of red wine to the filling while simmering.
- Leftovers taste even better the next day.
- Can make ahead: assemble and refrigerate; bake just before serving.
If you want, I can also give a quick stovetop version that skips the oven but keeps it creamy and delicious.
Do you want me to do that?
