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Shepherd's Pie

A warm, hearty, and comforting dish made with seasoned ground meat, vegetables, and creamy mashed potatoes, baked until golden and bubbling.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For The Filling
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound ground beef or lamb
  • 1 cup carrots diced
  • 1 cup peas frozen works great
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • Salt and pepper to taste
For The Mashed Potato Topping
  • 2 pounds potatoes peeled and chopped
  • 4 tablespoons butter
  • 1/2 cup milk
  • Salt and pepper to taste
  • Optional: shredded cheddar cheese for topping

Method
 

  1. Fill a large pot with water, add peeled and chopped potatoes, and bring to a boil with a pinch of salt. Cook for around 15 minutes or until potatoes are soft.
  2. In a large skillet over medium heat, heat olive oil. Add diced onion and minced garlic and cook for a few minutes until fragrant.
  3. Add ground beef or lamb and cook until browned, breaking it up as it cooks. Drain excess fat.
  4. Stir in diced carrots, peas, tomato paste, Worcestershire sauce, and beef broth. Season with salt and pepper. Simmer for about 10 minutes until slightly thickened.
  5. Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until creamy. Season with salt and pepper to taste.
  6. Preheat oven to 400°F (200°C). In a baking dish, layer the meat filling on the bottom, then spread mashed potatoes on top. Use a fork to create texture on the surface.
  7. Optional: Sprinkle shredded cheddar cheese on top of the mashed potatoes.
  8. Bake in the oven for 25 minutes until the top is golden and the edges are bubbling.

Notes

You can use either ground beef or lamb depending on preference. For extra crisp, use a fork to texture the top of the mashed potatoes. Add cheese for a delicious twist. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven at 375°F (190°C) for 15 minutes for best results.