Ingredients (serves 4–6)
For the filling:
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1 lb (450 g) ground lamb or beef (traditional shepherd’s pie uses lamb; beef makes “cottage pie”)
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1 medium onion, finely chopped
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2 carrots, diced
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2 cloves garlic, minced
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1 cup frozen peas
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2 tbsp tomato paste
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1 cup beef or chicken broth
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1 tsp Worcestershire sauce
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1 tsp fresh thyme or ½ tsp dried thyme
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Salt and pepper, to taste
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2 tbsp olive oil
For the mashed potato topping:
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2 lbs (900 g) potatoes, peeled and cut into chunks
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4 tbsp butter
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½ cup milk (or more for desired consistency)
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Salt and pepper, to taste
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Optional: ½ cup shredded cheddar cheese for topping
Instructions
1. Prepare the mashed potatoes:
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Boil potatoes in salted water until tender, about 15–20 minutes.
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Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
2. Make the filling:
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Heat olive oil in a large skillet over medium heat.
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Sauté onions, carrots, and garlic until softened, about 5 minutes.
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Add ground lamb or beef, cook until browned. Drain excess fat if needed.
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Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
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Simmer 5–10 minutes until slightly thickened. Stir in peas at the end.
3. Assemble the pie:
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Preheat oven to 400°F (200°C).
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Spread the meat and vegetable filling evenly in a baking dish.
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Top with mashed potatoes, spreading evenly. Use a fork to create texture on top for a golden crust.
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Optional: sprinkle shredded cheddar cheese over mashed potatoes.
4. Bake:
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Bake 20–25 minutes until the top is golden and the filling is bubbling.
5. Serve:
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Let rest for 5 minutes before serving.
Tips for Perfect Shepherd’s Pie
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Flavor boost: Add a splash of red wine to the filling while simmering.
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Mashed potatoes: Use Yukon Gold for extra creamy texture.
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Vegetable mix: Add corn or green beans for variation.
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Make ahead: Assemble and refrigerate; bake when ready to serve.
I can also give a low-carb shepherd’s pie version using cauliflower mash instead of potatoes.
Do you want that version?
