Classic Shepherd’s Pie
A hearty, comforting dish made with ground lamb, veggies, and a rich gravy, topped with creamy mashed potatoes and baked until golden. This cozy classic brings generations together with every spoonful.
Equipment
- large skillet
- potato masher
- mixing spoon
- baking dish
- fork or spatula
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 lb ground lamb
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 0.5 cup beef or chicken broth
- 0.5 cup frozen peas
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried rosemary
- 0.5 tsp dried thyme
- 1 tbsp chopped parsley (optional)
- 2 lbs russet or Yukon Gold potatoes, peeled and cubed
- 4 tbsp butter
- 0.5 cup warm whole milk
- Salt, to taste
- 0.25 cup shredded cheese (optional)
- 1 clove garlic, minced (optional)
- 2 tbsp sour cream (optional)
Instructions
- Bring peeled and cubed potatoes to a boil in salted water. Cook until fork-tender, then drain.
- Mash the potatoes with butter and warm milk until smooth but not overly soft. Season with salt and set aside to cool slightly.
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and garlic. Sauté until softened, about 5–7 minutes.
- Add ground lamb to the skillet and cook until browned, breaking it apart with a spoon.
- Stir in tomato paste, Worcestershire sauce, herbs, broth, and peas. Simmer until mixture thickens slightly. Season to taste.
- Transfer the meat mixture to a baking dish and spread evenly.
- Spoon mashed potatoes on top of the meat and smooth into an even layer. Use a fork to rough up the surface for a rustic finish.
- Bake uncovered at 400°F (200°C) for 25–30 minutes until golden brown and bubbling. For extra crispiness, broil for 2–3 minutes.
- Remove from oven and let rest 5 minutes before serving.
Notes
Use ground beef instead of lamb to make cottage pie. For a twist, try mashed sweet potatoes as topping or add cheese for a golden crust. Freezes well for up to 3 months — thaw before baking. Let the dish rest before serving for easier slicing.
Nutrition
Calories: 425kcalCarbohydrates: 32gProtein: 20gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 570mgPotassium: 890mgFiber: 4gSugar: 4gVitamin A: 3150IUVitamin C: 18mgCalcium: 60mgIron: 2.5mg