Serves: 4–6 | Prep Time: 20 minutes | Cook Time: 40–50 minutes
Ingredients
- For the Meat Filling:
- 1 lb (450g) ground lamb (or beef for Cottage Pie)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup beef broth (or vegetable broth)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tablespoons flour (optional, for thickening)
- For the Mashed Potatoes:
- 2 lbs (900g) potatoes (Yukon Gold or Russet)
- 4 tablespoons butter
- ½ cup whole milk (or cream for richer potatoes)
- Salt and freshly ground black pepper to taste
- For the Topping:
- 1 egg, beaten (for egg wash, optional)
Instructions
- Prepare the Mashed Potatoes:
- Peel and cut the potatoes into chunks, then place them in a large pot.
- Cover with water and bring to a boil. Cook for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes and return them to the pot.
- Mash with butter, milk (or cream), salt, and pepper until smooth and creamy. Set aside.
- Cook the Meat Filling:
- While the potatoes are cooking, heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the ground lamb (or beef) and cook, breaking it apart with a spoon, until browned, about 5–7 minutes.
- Remove excess fat if needed, then add the chopped onion and garlic. Cook for 2–3 minutes, until softened.
- Add the diced carrots, peas, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Bring the mixture to a simmer and cook for 10–15 minutes, until the sauce has thickened slightly.
- If the mixture is too runny, sprinkle in flour and stir to thicken.
- Assemble the Shepherd’s Pie:
- Preheat your oven to 375°F (190°C).
- Transfer the meat mixture into a greased 9×9-inch (or similar size) baking dish, spreading it out evenly.
- Spoon the mashed potatoes on top of the meat mixture and spread them out with a spatula, smoothing the top.
- For an optional golden topping, brush the mashed potatoes with the beaten egg.
- Bake:
- Place the baking dish in the oven and bake for 20–25 minutes, or until the top is golden and the filling is bubbling around the edges.
- For a crispier top, you can broil the Shepherd’s Pie for 2–3 minutes at the end of baking.
- Serve:
- Let the Shepherd’s Pie rest for 5 minutes before serving.
- Garnish with fresh parsley if desired, and enjoy with a side salad or vegetables.
Shepherd’s Pie is a hearty, comforting dish with a savory filling and creamy mashed potato topping. It’s perfect for a cozy family meal!