Here’s a classic, hearty Shepherd’s Pie recipe that’s cozy, flavorful, and perfect for slow-cooked comfort food. 🥧
Shepherd’s Pie
Ingredients
- 500 g minced lamb (can substitute with beef for Cottage Pie)
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup beef or lamb broth
- 4 large potatoes, peeled and chopped
- ¼ cup milk
- 2 tbsp butter
- Salt and pepper to taste
- Optional: grated cheddar cheese for topping
Instructions
1. Prepare mashed potatoes
- Boil potatoes in salted water until tender (about 15–20 min).
- Drain, mash with butter and milk, and season with salt and pepper. Set aside.
2. Cook the filling
- In a skillet, sauté onion, garlic, and carrots until softened.
- Add minced lamb, breaking it up, and cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Add peas and broth; simmer 5–10 min until slightly thickened.
3. Assemble
- Preheat oven to 200°C (390°F).
- Spoon meat mixture into a baking dish.
- Spread mashed potatoes evenly on top.
- Optional: sprinkle cheddar cheese over mashed potatoes.
4. Bake
- Bake 20–25 min, or until the top is golden and edges are bubbling.
Tips & Variations
- Vegetarian version: Use lentils or mushrooms instead of meat.
- Extra flavor: Add a splash of cream to mashed potatoes for richer topping.
- Make ahead: Assemble in advance, cover, and refrigerate; bake when ready.
If you like, I can also give a slow cooker version of Shepherd’s Pie that’s almost effortless and melts in your mouth. Do you want me to do that?
