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A delicious, freshly baked shepherds pie recipe in a glass dish, featuring a golden-brown mashed potato topping and visible savory meat and vegetable filling.
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Classic Shepherd’s Pie

A comforting, hearty pie of seasoned minced meat with vegetables, topped with creamy mashed potatoes — ideal for a cozy dinner.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: British, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

Meat Filling
  • 1 lb ground lamb or ground beef for traditional shepherd’s pie use lamb; beef makes a cottage pie variation
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste (or purée)
  • 1 cup beef broth (or lamb stock)
  • 1 cup frozen peas (or mix peas & carrots) thawed
  • Worcestershire sauce 1–2 tbsp, for depth of flavor
Potato Topping
  • 1.5 - 2 lb potatoes (russet or floury), peeled and chunked
  • 4 tbsp unsalted butter
  • 1/2 cup milk or cream
  • salt and black pepper to taste

Equipment

  • Large Skillet or Pan
  • Baking Dish / Ovenproof Dish
  • Pot (for potatoes)

Method
 

  1. Preheat oven to ~ 180 °C (350 °F).
  2. In a large skillet, sauté the chopped onion, carrots and celery in a little oil until softened. Add minced garlic and cook for 1 minute more.
  3. Add the ground lamb (or beef). Cook over medium-high heat until browned, breaking it apart with a spoon. Drain excess fat if needed.
  4. Stir in tomato paste and Worcestershire sauce, then pour in the broth. Bring to a simmer, stir in the peas. Let the mixture cook until thickened. Season with salt and pepper to taste.
  5. Meanwhile, boil the peeled potatoes in salted water until fork-tender (≈10–15 min). Drain well. Return to pot and mash with butter and milk (or cream), seasoning with salt and pepper.
  6. Transfer the meat and vegetable filling into an ovenproof baking dish. Spread the mashed potatoes evenly on top of the filling.
  7. Bake in preheated oven for ~25–30 minutes until the top is lightly golden and the filling is bubbling around the edges. Let stand 5–10 minutes before serving.

Notes

Traditional shepherd’s pie uses lamb; swapping in beef makes a 'cottage pie'. You can add other vegetables (like peas, corn, carrots) or herbs (thyme, rosemary) for extra flavor. Leftovers store well and the dish can also be assembled ahead and baked just before serving. Serve with a side salad or steamed greens for balance.