Here’s a classic, comforting, and detailed Shepherd’s Pie recipe, made with rich, savory ground meat and vegetables topped with fluffy mashed potatoes, then baked to golden perfection.
✅ Traditionally, Shepherd’s Pie is made with ground lamb. If you use ground beef, it’s technically called Cottage Pie, but either works great!
🥧 Classic Shepherd’s Pie Recipe
🍽️ Serves: 6–8
⏲️ Total Time: ~1 hour 15 minutes
📝 Ingredients:
🔹 For the Meat Filling:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1 ½ lbs (680g) ground lamb (or ground beef for cottage pie)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp rosemary, chopped (or 1/2 tsp dried)
- 1/2 tsp salt, to taste
- 1/2 tsp black pepper, to taste
- 2 tbsp all-purpose flour (for thickening)
- 1 cup beef broth or stock
- Optional: a splash of red wine (adds depth)
🔹 For the Mashed Potato Topping:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tbsp (60g) butter
- 1/2 cup (120ml) milk (or cream for richer potatoes)
- Salt and pepper, to taste
- Optional: 1/2 cup shredded cheddar cheese for topping
🧑🍳 Instructions:
🔸 1. Make the Mashed Potatoes:
- Boil potatoes in salted water for 15–20 minutes, or until fork-tender.
- Drain and return to the pot.
- Add butter, milk, salt, and pepper.
- Mash until smooth and creamy. Set aside.
🔸 2. Cook the Meat Filling:
- In a large skillet or sauté pan, heat olive oil over medium heat.
- Add onion and carrots. Sauté for 5–7 minutes, until softened.
- Add garlic, cook 1 more minute.
- Add ground lamb (or beef) and cook until browned, breaking it up with a spoon.
- Drain excess fat if necessary.
- Stir in tomato paste, Worcestershire, thyme, rosemary, salt, and pepper.
- Sprinkle flour over the meat and stir to coat (this helps thicken the sauce).
- Add beef broth and stir well. Simmer 5–7 minutes until thickened.
- Stir in peas and corn, and cook 2 more minutes.
- Taste and adjust seasoning as needed.
🔸 3. Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Transfer meat mixture to a 9×13-inch baking dish or deep pie dish.
- Spread mashed potatoes over the top. Use a spatula to smooth or create ridges with a fork for texture.
- Optional: Sprinkle with shredded cheddar cheese.
🔸 4. Bake:
- Bake in preheated oven for 20–25 minutes, or until the top is golden and filling is bubbling around the edges.
- For a crispier top, broil for the last 2–3 minutes (watch carefully!).
🔸 5. Serve:
Let cool for 5–10 minutes, then scoop and serve warm with a green salad or crusty bread.
🧊 Storage:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight and reheat at 350°F until heated through.
🔄 Variations:
- Low-carb: Use mashed cauliflower instead of potatoes.
- Veggie version: Use lentils or meatless ground in place of meat.
- Add depth: A splash of balsamic vinegar, red wine, or mushroom powder enhances flavor.
Let me know if you’d like a one-pan version, a gluten-free alternative, or a make-ahead freezer version!