Shepherd’s pie

Here’s a classic Shepherd’s Pie recipe—hearty, comforting, and perfect for dinner! 🥧

Classic Shepherd’s Pie

Ingredients (serves 4–6)

For the filling:

• 1 lb (450 g) ground lamb (or beef if making cottage pie)
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas or mixed vegetables
• 2 tbsp tomato paste
• 1 cup beef or vegetable broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme or rosemary
• Salt and pepper to taste
• 2 tbsp olive oil

For the mashed potato topping:

• 2 lbs (900 g) potatoes, peeled and chopped
• 1/4 cup milk (or more as needed)
• 2 tbsp butter
• Salt and pepper

Instructions

1. Cook potatoes
   Boil potatoes in salted water until tender (about 15–20 minutes). Drain and mash with milk, butter, salt, and pepper. Set aside.
2. Make the filling
   • Heat olive oil in a large skillet over medium heat.
   • Sauté onions, carrots, and garlic until softened.
   • Add ground lamb, cooking until browned.
   • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
   • Pour in broth and simmer 5–10 minutes until slightly thickened.
   • Mix in peas or other vegetables.
3. Assemble the pie
   • Preheat oven to 400°F (200°C).
   • Spread the meat and vegetable filling evenly in a baking dish.
   • Top with mashed potatoes, spreading smoothly or using a fork to make ridges (for a golden top).
4. Bake
   Bake 20–25 minutes, or until the top is golden and edges are bubbling.
5. Serve warm
   Let it sit 5 minutes before serving.

Tips

• For extra flavor, mix cheese into the mashed potatoes or sprinkle on top before baking.
• Use leftover roasted vegetables or meat to make a quick Shepherd’s Pie.
• For a lighter version, swap some potatoes for cauliflower mash.

If you want, I can also give a “One-Pan Quick Shepherd’s Pie” version that’s faster and perfect for weeknights. Do you want me to do that?