Introduction:
Shepherd’s Pie is a traditional British and Irish dish made from minced lamb cooked in a savory gravy with vegetables, then topped with creamy mashed potatoes and baked until golden. While many versions use beef (technically called Cottage Pie), the authentic version features lamb — giving it a rich and slightly gamey flavor that defines this comfort food classic.
This recipe is straightforward, wholesome, and loaded with flavor. You can make it in one pan or prepare ahead for easy weeknight dinners.
Ingredients:
For the Lamb Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1½ lbs (700g) ground lamb (or ground beef for Cottage Pie)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 1 teaspoon fresh rosemary (or ½ tsp dried)
- ½ cup beef or chicken stock
- Salt and pepper to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
For the Mashed Potato Topping:
- 2 lbs (900g) potatoes (Yukon Gold or Russet), peeled and chopped
- 4 tablespoons butter
- ½ cup whole milk or cream (warm)
- Salt and pepper to taste
- ¼ cup grated cheddar cheese (optional, for topping)
Instructions:
Step 1: Prepare the Mashed Potatoes
- Place peeled and chopped potatoes in a large pot of salted water.
- Bring to a boil and cook until fork-tender (about 15–20 minutes).
- Drain the potatoes, return to the pot, and mash with butter and warm milk until smooth and creamy.
- Season with salt and pepper to taste. Set aside.
Step 2: Cook the Lamb Filling
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and carrots. Sauté for 5–7 minutes until soft.
- Add garlic and cook for another 1 minute.
- Add the ground lamb. Cook until browned, breaking it up with a spoon.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Sprinkle in the flour (if using) and stir to combine.
- Pour in the stock and simmer for 10–15 minutes, until the mixture is thickened.
- Stir in the peas and cook for another 2–3 minutes. Remove from heat.
Step 3: Assemble and Bake
- Preheat the oven to 400°F (200°C).
- Spread the lamb mixture evenly into a baking dish (around 9×13 inches).
- Spoon the mashed potatoes on top, spreading them evenly with a spatula or fork.
- If desired, sprinkle grated cheddar on top for a cheesy crust.
- Bake for 20–25 minutes, or until the top is golden brown and the edges are bubbling.
- Optional: Broil for 2–3 minutes for a crispier top.
Serving Suggestions:
- Let the pie rest for 5–10 minutes before serving.
- Pair with a side of steamed greens or a simple salad.
- Leftovers keep well in the fridge for 3–4 days and freeze beautifully.
Tips & Variations:
- Vegetarian version: Substitute lentils and mushrooms for the meat.
- Make-ahead: Assemble the pie and refrigerate for up to 2 days before baking.
- Gluten-free: Omit the flour or use cornstarch for thickening.