Ahhh, a classic that never misses 🥧✨
Here’s a cozy, traditional Shepherd’s Pie (with lamb), plus an easy swap if you’re Team Beef.
🥧 Shepherd’s Pie (Classic & Comforting)
Ingredients
Mashed Potato Topping
- 2 lbs potatoes, peeled & cubed
- 4 tbsp butter
- ½ cup milk or cream
- Salt & pepper, to taste
Meat Filling
- 1 lb ground lamb (or ground beef → technically Cottage Pie)
- 1 onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh or dried thyme
- Salt & black pepper
Instructions
- Make the potatoes
Boil potatoes in salted water until fork-tender (15–20 min).
Mash with butter, milk, salt, and pepper. Set aside. - Cook the filling
In a skillet, brown lamb over medium heat. Drain excess fat.
Add onion and carrots; cook 5 minutes.
Stir in garlic and tomato paste; cook 1 minute. - Simmer
Add broth, Worcestershire, thyme, salt, and pepper.
Simmer 10–15 minutes until thick. Stir in peas. - Assemble
Spread meat mixture into a baking dish.
Spoon mashed potatoes on top and spread evenly.
Drag a fork across the top for crispy edges. - Bake
Bake at 400°F (205°C) for 25–30 minutes, until golden.
Broil 2–3 minutes if you want extra browning.
🔥 Variations & Upgrades
- Cheesy top: mix cheddar or gruyère into the potatoes
- Extra savory: splash of red wine in the filling
- Southern-style: use corn instead of peas
- Make-ahead: assemble, chill, bake next day
Serve with buttered peas, green beans, or straight from the dish with a spoon (valid).
Want a skillet version, slow cooker, or individual ramekins next?
