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Classic Shepherd’s Pie

Shepherd’s Pie is a hearty, comforting dish featuring a savory meat filling topped with creamy mashed potatoes and baked until golden. The filling is made with ground lamb or beef, sautéed vegetables, and herbs, while the topping is fluffy mashed potatoes with a crispy crust. This dish offers a warm, rustic appearance and a satisfying texture with bubbling edges and a tender, flavorful center.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil for sautéing
  • 1 large onion finely chopped
  • 2 carrots carrots diced
  • 500 grams ground lamb or beef or leftover cooked meat
  • 2 cloves garlic minced
  • 1 teaspoon thyme dried or fresh
  • 1/2 cup broth beef or vegetable
  • 4 large potatoes Russet or similar, peeled and chopped
  • 2 tablespoons butter
  • 1/4 cup cream or milk for mash
  • 1 cup peas frozen or fresh
  • 1/2 cup cheddar cheese optional, grated
  • to taste salt and pepper

Equipment

  • Large skillet
  • Baking dish
  • Potato masher
  • Spoon or spatula
  • Sharp Knife
  • Saucepan

Method
 

  1. Heat a tablespoon of oil in a large skillet over medium heat until shimmering and fragrant.
  2. Add the chopped onion and diced carrots, sautéing until the vegetables are golden and softened, about 8 minutes. You'll notice the aroma intensify and the vegetables turn tender.
  3. Push the vegetables to the side of the skillet, then add the ground lamb or beef, breaking it apart with your spatula. Cook until well browned and no pink remains, about 6-8 minutes, until the meat develops a deep, caramelized crust.
  4. Stir in the minced garlic and thyme, cooking for another minute until fragrant and slightly golden.
  5. Pour in the broth, stirring well and letting the mixture simmer for 5 minutes until slightly thickened and flavorful, with the filling looking moist but not soupy.
  6. Meanwhile, place the peeled and chopped potatoes into a saucepan, cover with cold water, and bring to a boil. Cook until the potatoes are tender and easily pierced with a fork, about 15 minutes.
  7. Drain the potatoes, then add butter and cream. Mash until smooth, fluffy, and well-seasoned, about 3-5 minutes, adjusting with salt and pepper as needed.
  8. Spread the savory meat filling evenly into your baking dish, smoothing the top with a spoon or spatula.
  9. Carefully spoon or pipe the mashed potatoes over the filling, spreading to create an even layer. Create a slight ridge around the edge for a crispy crust, and sprinkle with grated cheddar if using.
  10. Bake in a preheated oven at 200°C (390°F) for 20-25 minutes, until the top is golden brown and bubbling at the edges.
  11. Remove from the oven and let rest for 10 minutes. This helps the filling set and makes slicing easier, revealing a bubbling, crispy crust and tender filling inside.
  12. Slice into squares and serve warm, enjoying the hearty aroma and crispy top with your favorite sides.

Notes

Feel free to customize with seasonal vegetables or swap in leftover meats. For a vegetarian version, use mushrooms or lentils and vegetable broth. Resting the pie before slicing ensures clean cuts and a firm, satisfying bite.