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Shepherd’s pie served with a crispy mashed potato topping
Easy and tasty Shepherd’s pie recipe

Classic Shepherd's Pie

Author: Flavelo
Recipes Main Courses
Shepherd's Pie is the art of turning leftovers into a national treasure. Traditionally made with ground lamb (if made with beef, it's a Cottage Pie), it features a rich vegetable gravy crowned with golden-brown, buttery mashed potatoes. It is the definition of comfort food: warm, filling, and homely.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Potato Masher: For smooth mashed potatoes.
  • Oven-safe dish (Casserole): For baking and serving.
  • Fork: To create the pattern on top.

Allergen Information

⚠️ Milk
⚠️ Fish (in Worcestershire sauce)

Instructions

1 ✓

Boil the peeled and cubed potatoes in salted water until tender. Drain and mash with butter and milk until creamy.

Tip: The mash shouldn't be runny! Let the potatoes steam dry slightly after draining.
2 ✓

Meanwhile, sauté the onion and carrots in oil. Add the ground meat and cook until browned and the liquid has evaporated.

Tip: Browning the meat (Maillard reaction) adds flavor. If it stays gray, it will be bland.
3 ✓

Stir in the tomato paste, Worcestershire sauce, and spices, then pour in the broth. Simmer for 15 minutes until thickened.

Tip: The filling should be juicy but not soupy.
4 ✓

Turn off the heat and stir in the frozen peas.

Tip: The peas don't need to cook yet; they will soften in the oven and keep their bright green color.
5 ✓

Spread the meat mixture in the bottom of the dish. Spoon the mashed potatoes over the top and use a fork to create a rough, wavy texture.

Tip: The rough surface creates crispy 'peaks' in the oven.
6 ✓

Bake at 400°F (200°C) for 20-25 minutes until the top is golden brown and the edges are bubbling.

Tip: If you have a broiler, turn it on for the last 2 minutes for an extra crispy crust.

Recipe FAQ

Why did the sauce bubble up over the potatoes?
The filling was too runny. Reduce the liquid before assembling, or thicken with a little flour.
Why did the potatoes sink?
The mash was too soft (too much milk/butter) or the filling was too watery. The topping needs to be sturdy!

Ingredients

  • 1 lb Ground Lamb (or Beef for Cottage Pie)
  • 2 lbs Russet Potatoes (peeled)
  • 1 medium Onion (finely chopped)
  • 2 medium Carrots (diced)
  • 1 cup Frozen Peas
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 cup Beef Broth
  • 1/2 cup Milk
  • 4 tbsp Butter
  • 2 tbsp Oil
  • 1 pinch Salt, Pepper, Rosemary