Shepherd’s pie

Here’s a detailed, classic Shepherd’s Pie recipe with step-by-step instructions to make it hearty and delicious. I’ll cover both the meat filling and the creamy mashed potato topping.

Ingredients

For the Meat Filling:

• 1 lb (450 g) ground lamb (traditional) or beef if making Cottage Pie

• 1 medium onion, finely chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced (optional)

• 2 cloves garlic, minced

• 1 cup frozen peas

• 1 cup beef or lamb broth

• 2 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh rosemary, chopped (or ½ tsp dried)

• 2 tbsp all-purpose flour

• 2 tbsp olive oil

• Salt and pepper to taste

For the Mashed Potato Topping:

• 2 lbs (900 g) potatoes, peeled and cut into chunks

• 4 tbsp unsalted butter

• ½ cup milk (adjust for desired creaminess)

• ½ cup cheddar cheese, grated (optional, for topping)

• Salt and pepper to taste

Instructions

1. Prepare the Mashed Potatoes

1. Place the peeled potatoes in a large pot of salted water.

2. Bring to a boil and cook for 15–20 minutes until tender.

3. Drain the potatoes and return them to the pot.

4. Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.

5. Set aside.

2. Make the Meat Filling

1. Heat olive oil in a large skillet over medium heat.

2. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.

3. Add garlic and cook for 1 minute.

4. Increase heat to medium-high and add the ground lamb. Cook until browned, breaking it up with a spoon.

5. Sprinkle flour over the meat mixture and stir for 1–2 minutes to remove the raw flour taste.

6. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.

7. Pour in the broth and simmer for 10–15 minutes until thickened.

8. Add frozen peas and mix well. Remove from heat.

3. Assemble the Shepherd’s Pie

1. Preheat the oven to 400°F (200°C).

2. Spread the meat filling evenly in a baking dish (9×9 inches or similar).

3. Spoon the mashed potatoes on top of the filling and spread evenly.

4. (Optional) Sprinkle grated cheddar cheese on top for a golden crust.

5. Use a fork to create light ridges on the potato surface—this helps it crisp nicely.

4. Bake

1. Place the dish in the oven and bake for 20–25 minutes until the top is golden brown and the filling is bubbling.

2. Let it rest for 5 minutes before serving.

Tips for Extra Flavor:

• Add a splash of cream to mashed potatoes for richer texture.

• Sauté the carrots and onions with a bit of balsamic vinegar for sweetness.

• For a more traditional taste, use lamb stock instead of beef.

If you want, I can also give you a lighter version with vegetables hidden in the potatoes that tastes just as comforting but is healthier.

Do you want me to do that version too?