The Ultimate Shepherd’s Pie Recipe

Instructions

1. Prepare the Mashed Potatoes:

1. Peel the potatoes and cut them into chunks. Boil in salted water until tender, about 15–20 minutes.
2. Drain the potatoes and mash them with butter, milk, and salt. For extra richness, stir in the shredded cheddar cheese. Set aside.

2. Cook the Meat Filling:

1. Heat the olive oil or butter in a large skillet over medium heat. Add the onion and garlic, cooking until softened.
2. Stir in the diced carrots and cook for another 5 minutes.
3. Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
4. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1–2 minutes to blend the flavors.
5. Sprinkle the flour over the mixture (if using) and stir well. Pour in the beef stock and simmer until the sauce thickens and coats the meat, about 10 minutes. Stir in the peas, season with salt and pepper, and remove from heat.

3. Assemble the Pie:

1. Preheat your oven to 375°F (190°C).
2. Spread the meat filling evenly in a baking dish.
3. Spoon the mashed potatoes over the meat and spread them out to create an even layer. Use a fork to create patterns on the surface (this helps it crisp up in the oven).

4. Bake the Shepherd’s Pie:

1. Place the dish in the oven and bake for 25–30 minutes, or until the top is golden brown and the filling is bubbling.
2. For extra crispiness, broil for an additional 2–3 minutes.

5. Serve and Enjoy:

Let the Shepherd’s Pie cool for a few minutes before serving. Garnish with fresh parsley if desired and serve with a side salad or crusty bread.