Shepherd’s Pie

A hearty Shepherd’s Pie is the ultimate comfort food — a savory meat and veggie filling topped with creamy mashed potatoes, baked until golden.

🥧 Classic Shepherd’s Pie

Ingredients

For the mashed potato topping:

• 2 lbs potatoes (Yukon gold or russet), peeled & cubed

• 4 tbsp butter

• ½ cup milk (or cream for richer flavor)

• Salt & black pepper, to taste

For the filling:

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

• 1 medium onion, diced

• 2 carrots, diced

• 2 cloves garlic, minced

• 1 cup frozen peas

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 cup beef broth

• 2 tbsp flour (to thicken)

• 2 tbsp olive oil or butter

• Salt & pepper, to taste

Instructions

1. Make mashed potatoes → Boil potatoes in salted water until tender (12–15 min). Drain, mash with butter & milk, season with salt & pepper. Set aside.

2. Cook meat filling → In a large skillet, heat oil/butter. Add onion, carrots, and garlic; cook until softened. Add lamb/beef and cook until browned. Stir in tomato paste, Worcestershire, thyme, salt & pepper.

3. Thicken → Sprinkle flour over mixture, stir, then pour in broth. Simmer until slightly thickened. Stir in peas.

4. Assemble → Spread meat mixture into a greased 9×13 baking dish. Top with mashed potatoes, spreading evenly. For a nice crust, drag a fork across the top.

5. Bake → 400°F (200°C) for 20–25 minutes, until golden on top.

6. Serve → Let rest 5 minutes before serving.

✨ Tips & Variations:

• Cheesy top → Sprinkle with cheddar before baking.

• Extra creamy mash → Use sour cream or cream cheese in the potatoes.

• Make-ahead → Assemble, refrigerate, then bake when ready.

Would you like me to also give you a quick skillet version of Shepherd’s Pie (all cooked in one pan, no oven needed)?