Shepherd's pie recipe
Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef (or lamb!) – simple, yummy and easy to make.
Ingredients:
For the Filling:
- 1 lb ground lamb (or beef for a twist)
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- Fresh thyme leaves
For the Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions:
Filling Preparation:
In a skillet, brown the ground lamb over medium heat until fully cooked. Drain excess fat.
Add chopped onions, carrots, and minced garlic. Sauté until vegetables are tender.
Stir in tomato paste, ensuring it coats the meat and vegetables evenly.
Pour in the broth and Worcestershire sauce. Season with salt, pepper, and fresh thyme. Simmer until the mixture thickens.
Add peas and cook for an additional 2-3 minutes. Remove from heat.
Mashed Potato Topping:
Boil the peeled and cubed potatoes until fork-tender. Drain.
Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.
Assembling the Shepherd’s Pie:
Preheat your oven to 400°F (200°C).
Transfer the lamb and vegetable mixture to a baking dish, spreading it evenly.
Spoon the mashed potatoes on top, creating a smooth layer with a fork.
For an extra touch, use the fork to create small peaks on the mashed potatoes. This promotes a golden crust when baking.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
Notes:
Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
