Shepherd’s pie

Here’s a hearty and comforting recipe for Shepherd’s Pie, a classic dish made with seasoned ground meat and vegetables, topped with creamy mashed potatoes and baked until golden. Traditionally made with lamb (hence “shepherd”), but ground beef is commonly used too (technically that’s cottage pie).

🥘 Classic Shepherd’s Pie

Ingredients (Serves 4–6):

For the filling:

1 lb (450 g) ground lamb or beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup carrots, diced
½ cup peas (frozen or fresh)
½ cup corn (optional)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef or vegetable broth
1 tsp fresh thyme (or ½ tsp dried)
Salt & pepper, to taste
2 tsp olive oil or butter

For the mashed potato topping:

2 lbs (900 g) potatoes, peeled and cut into chunks
½ cup milk (warm)
4 tbsp butter
Salt & pepper, to taste
Optional: ½ cup grated cheese (cheddar or Parmesan) for topping

Instructions:

1. Make the mashed potatoes:

Boil potatoes in salted water until tender (12–15 minutes).
Drain and mash with butter and warm milk. Season to taste. Set aside.

2. Prepare the filling:

Heat oil in a skillet over medium heat.
Sauté onion and carrots until softened (5–6 minutes).
Add garlic and cook 30 seconds.
Add ground lamb/beef and cook until browned. Drain excess fat if needed.
Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
Pour in broth and simmer for 5–10 minutes until slightly thickened.
Stir in peas (and corn, if using). Simmer another 2 minutes.

3. Assemble the pie:

Preheat oven to 400°F (200°C).
Spread meat filling into a baking dish (9×9″ or similar).
Spoon mashed potatoes over the top, smoothing to cover fully.
Use a fork to make ridges for browning.
Optional: Sprinkle with grated cheese.

4. Bake:

Bake for 20–25 minutes until top is golden and filling is bubbly.
For extra browning, broil the top for 2–3 minutes at the end.

🔄 Variations:

Vegetarian: Use lentils or mushrooms instead of meat.
Sweet potato topping: Swap regular potatoes with mashed sweet potatoes.
Make-ahead: Assemble and refrigerate, then bake when ready to serve.

Would you like a one-pan version, a vegan option, or individual mini pies?