here’s a classic, comforting Shepherd’s Pie recipe (with ground lamb, like the traditional version). If you prefer beef, just swap lamb for beef and it becomes a Cottage Pie. 🥧🍽️

Classic Shepherd’s Pie

Serves

6–8
Prep: 20 minutes
Cook: 40–45 minutes
Total: ~1 hour

Ingredients

Mashed Potato Topping

2½ lbs potatoes (russet or Yukon Gold), peeled & chopped
½ cup milk
¼ cup butter
Salt & pepper, to taste

Meat Filling

1 lb ground lamb (or ground beef)
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
2 tablespoons tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons flour (for thickening)
Salt & pepper, to taste
2 tablespoons olive oil

Instructions

1. Make the mashed potatoes

Boil potatoes in salted water until tender (15–20 minutes).
Drain and mash with:
- Milk
- Butter
- Salt & pepper
Set aside.

2. Cook the meat filling

Heat olive oil in a skillet over medium heat.
Add onion and carrots, cook 5 minutes until softened.
Add garlic, cook 30 seconds.
Add ground lamb, cook until browned.
Stir in tomato paste and flour.
Add broth, Worcestershire sauce, thyme, rosemary.
Simmer 10 minutes until slightly thickened.
Stir in peas.
Taste and adjust salt & pepper.

3. Assemble the pie

Preheat oven to 400°F (200°C).
Spread meat filling evenly in a baking dish (9×9 or 9×13).
Top with mashed potatoes, spreading evenly.
Use a fork to create peaks (optional).

4. Bake

Bake 20–25 minutes, until:
- Potato top is golden
- Filling is bubbly

5. Broil (optional)

For a crispy top:

Broil 2–3 minutes (watch closely so it doesn’t burn).

Tips

For extra flavor, add 1 teaspoon Dijon mustard to the filling.
If the filling seems thin, simmer a bit longer.
For richer mashed potatoes, use half-and-half instead of milk.

Variations

Cottage Pie: use ground beef instead of lamb
Vegetarian: use lentils or mushrooms instead of meat
Cheesy top: sprinkle cheddar on the mashed potatoes before baking