Shepherd’s pie

🥄 Classic Shepherd’s Pie (Lamb Version)

Ingredients (Serves 4–6)

For the Lamb Filling

• 1 lb (450 g) ground lamb — the essential choice for true Shepherd’s Pie theguardian.com+15epicurious.com+15cookingwithcurls.com+15

• 2 Tbsp oil or butter

• 1 onion, chopped; 2 carrots, diced (add celery if you like) bbcgoodfood.com+4bbc.co.uk+4bbcgoodfood.com+4

• 2 cloves garlic, minced

• 1 Tbsp tomato paste

• 1–2 Tbsp Worcestershire sauce

• 1 cup (240 ml) stock (lamb, beef, or chicken) — optionally mixed with red wine foodnetwork.co.ukseriouseats.com+1theguardian.com+1bbcgoodfood.com

• 1 tsp fresh thyme (or 1/2 tsp dried)

• Salt & pepper, to taste

For the Mashed Potato Topping

• 2 lb (900 g) floury potatoes (Yukon Gold or Russet), peeled and chopped

• 4 Tbsp butter + ½ cup milk or cream

• Salt & pepper (pinch of nutmeg if desired)

• Optional: grated Cheddar or Parmesan to sprinkle on top jamieoliver.com+15theguardian.com+15cookingwithcurls.com+15

Instructions

1. Preheat oven to 400 °F (200 °C).
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2. Cook the filling

   • Heat oil in a pan over medium heat. Sauté onion (and celery) until softened. Add garlic and cook briefly.

   • Add lamb, breaking up and browning well.

   • Stir in tomato paste, Worcestershire, thyme; pour in stock (plus wine if using) and simmer 20–25 min until thickened.
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3. Prepare the mash

   • Boil potatoes until tender (~12–15 min), drain and mash with butter, milk, salt, pepper (and nutmeg/cheese if desired).
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4. Assemble the pie

   • Spread lamb filling in a baking dish. Top evenly with potato mash, using a fork to create ridges (this crisps beautifully). Optionally sprinkle cheese.
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5. Bake

   • Bake for 25–30 min, or until the top is golden and filling bubbles at the edges.
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6. Rest & Serve

   • Let it rest for 10 minutes before serving — this helps it set and makes nice slices.
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✅ Handy Tips

• Lamb vs. Beef: Only lamb qualifies as real Shepherd’s Pie—swap in beef? That’s Cottage Pie theguardian.comepicurious.com+13en.wikipedia.org+13bbcgoodfood.com+13reddit.com.

• Veg boosters: Add peas, corn, mushrooms—they stir well into the filling .

• Cheesy topping: Mix cheese into the mash or layer it on top before baking for extra flavor & crunch.

• Make-ahead friendly: Assemble, refrigerate, and just bake when ready—great for prep or leftovers.

• Mash perfection: Use starchy potatoes, mash while warm, add dairy when hot for best texture.

• Forked peaks: Creates crispy baked ridges for golden crisp edges.

🔄 Variations You’ll Love

Would you like:

• A shopping list?

• A beef-based Cottage Pie recipe?

• A vegetarian version?

• Side dish ideas like roasted greens or seasonal mash?