How to make Shepherd’s Pie

Shepherd’s Pie is basically a big hug in a dish. It’s rich, savory meat and veggies under a golden, creamy blanket of mashed potatoes—aka everything good in life. Whether you’re feeding the family, meal prepping, or just stress-eating like a champion, this one’s for you.

Ingredients (serves 4–6):

For the meat filling:

Ground lamb – 500g (or beef for Cottage Pie)

Olive oil – 1 tbsp

Onion – 1 medium (about 120g), finely chopped

Carrots – 2 medium (about 150g), diced

Frozen peas – 100g

Garlic – 2 cloves, minced

Tomato paste – 2 tbsp (40g)

Worcestershire sauce – 1 tbsp

Beef broth – 200ml

Fresh thyme – 1 tsp (or 1/2 tsp dried)

Salt – 1 tsp

Black pepper – 1/2 tsp

For the mashed potato topping:

Potatoes – 800g (Yukon Gold or Russet), peeled and chopped

Butter – 75g

Milk – 100ml (warm)

Salt – 1 tsp

Optional: grated cheddar – 50g (for cheesy topping)

Step-by-Step Instructions:

1. Make the mashed potatoes (20 minutes):

Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain, add butter, warm milk, and salt. Mash until smooth. Set aside.

2. Cook the filling (15 minutes):

In a skillet, heat olive oil over medium heat. Add onions and carrots, cook for 5 minutes. Add garlic and ground lamb, cook until browned. Stir in tomato paste, Worcestershire, thyme, salt, and pepper. Pour in broth and simmer for 5 minutes. Stir in peas last.

3. Assemble (5 minutes):

Transfer the meat mixture to a baking dish. Spoon mashed potatoes over the top and spread evenly. Use a fork to create ridges (they get golden!). Sprinkle with cheddar if using.

4. Bake (25 minutes):

Bake at 200°C (400°F) for 20–25 minutes, until the top is lightly golden and the filling is bubbly. Rest 5 minutes before serving.

Pro Tip:

Don’t skip the fork lines on top—they’re not just pretty, they help the mash crisp up perfectly. And if you’re feeling extra, hit the broiler for the last 2–3 minutes for a crispy cheese crust.