🥧 Classic Shepherd’s Pie

Ingredients

For the filling

• 1 lb ground lamb (or beef for cottage pie)

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 2 medium carrots, diced

• 1 cup frozen peas

• 1 cup beef or chicken broth

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 2 tsp fresh thyme (or 1 tsp dried)

• Salt & pepper to taste

• 2 tbsp olive oil

For the mashed potato topping

• 4–5 medium potatoes, peeled and chopped

• ¼ cup milk

• 2 tbsp butter

• Salt & pepper to taste

• Optional: shredded cheddar cheese for topping

🍳 Instructions

1. Make mashed potatoes

1. Boil potatoes in salted water until tender (10–15 minutes).

2. Drain, mash with butter, milk, salt, and pepper until creamy.

3. Set aside.

2. Cook the filling

1. Heat olive oil in a skillet over medium heat.

2. Add onion and carrots, sauté until softened.

3. Add garlic and cook 30 seconds.

4. Add ground lamb (or beef) and cook until browned.

5. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.

6. Add broth and simmer 5–7 minutes until slightly thickened.

7. Stir in peas at the end. Remove from heat.

3. Assemble

1. Preheat oven to 400°F (200°C).

2. Spoon meat and vegetable filling into a baking dish.

3. Spread mashed potatoes evenly over the top.

4. Optional: sprinkle shredded cheese on top.

5. Use a fork to lightly texture the top for browning.

4. Bake

• Bake 20–25 minutes, or until the top is golden and the filling is bubbling.

• Optional: broil for 2–3 minutes to get a crispy top.

⭐ Tips

• Make ahead: Assemble, cover, refrigerate, and bake later.

• Veggie variations: Add corn, green beans, or mushrooms.

• Cheesy twist: Mix cheese into the mashed potatoes for extra flavor.

• Leftover twist: Great with leftover roast beef or lamb.

If you want, I can also give you:

• Instant Pot Shepherd’s Pie

• Mini Shepherd’s Pie Cups

• Vegetarian Shepherd’s Pie with lentils

Which one should I give next?