Here’s a classic, comforting Shepherd’s Pie recipe (using lamb, as tradition dictates, but you can swap beef if you prefer “cottage pie”):
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) ground lamb (or beef for cottage pie)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1/2 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef or lamb broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the mashed potato topping:
- 2 lbs (900 g) potatoes, peeled and chopped
- 1/4 cup milk (or cream for extra richness)
- 3 tablespoons butter
- Salt and pepper, to taste
- Optional: 1/4 cup grated cheddar cheese
Instructions
- Make the mashed potatoes:
- Boil potatoes in salted water until tender (about 15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
- Cook the filling:
- Heat olive oil in a large skillet over medium heat.
- Sauté onions and garlic until softened.
- Add carrots and cook 5 minutes.
- Add ground lamb, breaking it up, and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in broth, bring to a simmer, and cook until slightly thickened (about 10 minutes).
- Stir in peas and remove from heat.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread meat and vegetable mixture evenly in a baking dish.
- Top with mashed potatoes, spreading evenly. Use a fork to create a rough texture on top (helps it brown).
- Optional: sprinkle grated cheddar over the mashed potatoes.
- Bake:
- Bake in preheated oven for 20–25 minutes, until the top is golden and slightly crispy.
- Let rest 5 minutes before serving.
Tips
- For extra flavor, sauté the meat with a splash of red wine.
- Leftovers reheat well in the oven, keeping the topping crispy.
- You can mix in a little Parmesan or mustard into the mashed potatoes for a flavor twist.
If you like, I can also give a shortcut, weeknight version that uses frozen veggies and pre-made mashed potatoes but still tastes homemade. It’s surprisingly good!
Do you want me to do that?
