- Shepherd’s Pie is a classic, comforting dish made with a layer of savory ground meat (typically lamb or beef), vegetables, and gravy, topped with a creamy mashed potato crust. Here’s a traditional recipe for making a hearty Shepherd’s Pie!
Ingredients:
For the Meat Filling:
- 1 lb ground lamb (or beef for a Cottage Pie)
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 1 cup frozen peas (or fresh peas)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Mashed Potatoes:
- 2 lbs potatoes (Yukon Gold or Russet work well), peeled and cut into chunks
- 4 tablespoons unsalted butter
- ½ cup whole milk (or heavy cream for a richer version)
- Salt and pepper, to taste
1. Prepare the Mashed Potatoes:
- Boil the potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.
2. Make the Meat Filling:
- Heat olive oil in a large skillet or saucepan over medium heat. Add the ground lamb (or beef) and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.
- Add onions and carrots: Add the chopped onion and carrots to the skillet and cook for about 5 minutes, until the vegetables are softened.
- Add garlic and tomato paste: Stir in the garlic and tomato paste and cook for another minute.
- Add the liquids: Pour in the beef or vegetable broth and Worcestershire sauce. Stir in the thyme, rosemary, salt, and pepper. Let the mixture simmer for about 10-15 minutes, until the sauce has thickened and the vegetables are tender.
- Stir in the peas: Add the peas and cook for an additional 2-3 minutes. Taste the filling and adjust seasoning if needed.
3. Assemble the Shepherd’s Pie:
- Preheat the oven to 400°F (200°C).
- Layer the meat mixture: Spread the meat and vegetable mixture evenly in the bottom of a baking dish (about 9×9-inch or 2-quart size).
- Top with mashed potatoes: Spoon the mashed potatoes on top of the meat mixture, spreading them evenly with a spatula. For a decorative touch, use a fork to create a pattern or lightly score the surface of the potatoes.
- Bake: Place the Shepherd’s Pie in the oven and bake for 20-25 minutes, or until the top is golden brown and slightly crispy.
4. Serve and Enjoy!
Allow the Shepherd’s Pie to cool for a few minutes before serving. Enjoy this hearty, flavorful dish with a side of steamed vegetables or a simple salad!
- Shepherd’s Pie is a classic, comforting dish made with a layer of savory ground meat (typically lamb or beef), vegetables, and gravy, topped with a creamy mashed potato crust. Here’s a traditional recipe for making a hearty Shepherd’s Pie!
Ingredients:
For the Meat Filling:
- 1 lb ground lamb (or beef for a Cottage Pie)
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 1 cup frozen peas (or fresh peas)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or fresh thyme)
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Mashed Potatoes:
- 2 lbs potatoes (Yukon Gold or Russet work well), peeled and cut into chunks
- 4 tablespoons unsalted butter
- ½ cup whole milk (or heavy cream for a richer version)
- Salt and pepper, to taste
1. Prepare the Mashed Potatoes:
- Boil the potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Mash the potatoes: Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.
2. Make the Meat Filling:
- Heat olive oil in a large skillet or saucepan over medium heat. Add the ground lamb (or beef) and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-10 minutes. Drain excess fat if necessary.
- Add onions and carrots: Add the chopped onion and carrots to the skillet and cook for about 5 minutes, until the vegetables are softened.
- Add garlic and tomato paste: Stir in the garlic and tomato paste and cook for another minute.
- Add the liquids: Pour in the beef or vegetable broth and Worcestershire sauce. Stir in the thyme, rosemary, salt, and pepper. Let the mixture simmer for about 10-15 minutes, until the sauce has thickened and the vegetables are tender.
- Stir in the peas: Add the peas and cook for an additional 2-3 minutes. Taste the filling and adjust seasoning if needed.
3. Assemble the Shepherd’s Pie:
- Preheat the oven to 400°F (200°C).
- Layer the meat mixture: Spread the meat and vegetable mixture evenly in the bottom of a baking dish (about 9×9-inch or 2-quart size).
- Top with mashed potatoes: Spoon the mashed potatoes on top of the meat mixture, spreading them evenly with a spatula. For a decorative touch, use a fork to create a pattern or lightly score the surface of the potatoes.
- Bake: Place the Shepherd’s Pie in the oven and bake for 20-25 minutes, or until the top is golden brown and slightly crispy.
4. Serve and Enjoy!
Allow the Shepherd’s Pie to cool for a few minutes before serving. Enjoy this hearty, flavorful dish with a side of steamed vegetables or a simple salad!
