Shepherd’s Pie

Here’s a classic Shepherd’s Pie—hearty, comforting, and perfect for family dinners 🥧

Note: Traditional Shepherd’s Pie uses lamb. If made with beef, it’s technically Cottage Pie—but both are delicious.

Ingredients

Meat Filling

• 1 lb ground lamb (or beef)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp flour
• 1 cup beef or lamb broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt & pepper, to taste
• 1 cup frozen peas & carrots (or mixed vegetables)

Mashed Potato Topping

• 2 lbs potatoes, peeled & cubed
• ½ cup milk or cream
• 3 tbsp butter
• Salt & pepper
• Optional: ½ cup shredded cheddar or parmesan

Instructions

1. Boil the potatoes
   Cook potatoes in salted water until fork-tender. Drain, mash with butter, milk, salt, and pepper. Set aside.
2. Make the filling
   In a skillet, brown ground lamb/beef over medium heat. Add onion and cook until soft.
   Stir in garlic and tomato paste; cook 1 minute.
   Sprinkle in flour, stir, then add broth, Worcestershire, thyme, salt, and pepper. Simmer until thickened.
3. Add vegetables
   Stir in peas and carrots. Remove from heat.
4. Assemble
   Spread meat mixture in a baking dish.
   Spoon mashed potatoes on top and spread evenly. Use a fork to create ridges.
5. Bake
   Bake at 400°F (200°C) for 20–25 minutes, until bubbly and lightly golden.
   Broil 2–3 minutes for extra browning if desired.
6. Rest & serve
   Let rest 5–10 minutes before serving.

Tips & Variations

• Add a splash of red wine or Guinness to the filling for depth.
• For crispier topping, brush potatoes lightly with butter before baking.
• Leftovers reheat beautifully.

If you’d like, I can share a Southern-style version, a quick skillet version, or a make-ahead/freezer-friendly method.