Here’s a classic recipe for Shepherd’s Pie, a hearty, comforting dish made with a savory filling of ground meat, vegetables, and topped with creamy mashed potatoes.
Shepherd’s Pie Recipe
Ingredients:
For the Meat Filling:
- 1 lb ground lamb (traditional, or use ground beef for cottage pie)
- 1 tablespoon olive oil (if needed for cooking the meat)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 1/4 cup tomato paste
- 1 cup beef broth (or lamb broth)
- 1/2 cup red wine (optional, can be replaced with additional broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Mashed Potato Topping:
- 4 large potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 1/4 cup milk (more if needed)
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 1/4 cup grated cheddar cheese (optional, for topping)
Instructions:
1. Make the Mashed Potatoes:
- Place the peeled and chopped potatoes in a large pot, cover with water, and bring to a boil over medium-high heat.
- Reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth. Season with salt and pepper to taste. Set aside.
2. Prepare the Meat Filling:
- In a large skillet, heat the olive oil over medium heat. Add the ground lamb (or beef) and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add the diced onion and garlic to the skillet and cook for about 3 minutes, until softened and fragrant.
- Add the diced carrots and cook for an additional 5 minutes, stirring occasionally.
- Stir in the tomato paste, and cook for 2 minutes to let the flavors meld.
- Pour in the beef broth, red wine (if using), and Worcestershire sauce. Stir to combine.
- Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce thickens and the carrots are tender. If the mixture becomes too thick, you can add a bit more broth to reach your desired consistency.
- Stir in the frozen peas, and cook for an additional 2-3 minutes. Taste and adjust the seasoning as needed.
3. Assemble the Shepherd’s Pie:
- Preheat your oven to 400°F (200°C).
- Transfer the meat filling into a 9×13-inch baking dish or a similar-sized casserole dish, spreading it out evenly.
- Spoon the mashed potatoes on top of the meat mixture, spreading them out with a spatula. Smooth the top or use the back of a spoon to create a decorative pattern on the surface.
- If desired, sprinkle the mashed potatoes with grated cheddar cheese for an extra cheesy crust.
4. Bake the Shepherd’s Pie:
- Place the assembled pie in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crispy. If you added cheese, it should be melted and bubbly.
- For a more golden crust, you can broil the pie for the last 2-3 minutes of baking. Just be sure to keep an eye on it to avoid burning.
5. Serve:
- Allow the shepherd’s pie to cool for a few minutes before serving.
- Spoon portions onto plates and enjoy!
Tips:
- Meat Choices: Traditional shepherd’s pie uses ground lamb, but if you prefer beef, it’s called cottage pie. You can also use a mixture of both meats for extra flavor.
- Add Veggies: Feel free to add additional vegetables like corn, parsnips, or green beans to the filling for extra flavor and texture.
- Make-Ahead: Shepherd’s pie can be made in advance and stored in the refrigerator for up to 2 days before baking. You can also freeze it (without the cheese) for up to 3 months. To bake from frozen, cook at 375°F (190°C) for 50-60 minutes, or until heated through.
Enjoy:
This Shepherd’s Pie is the ultimate comfort food, perfect for cozy dinners. It’s packed with rich flavors and a deliciously creamy mashed potato topping. Enjoy it with a simple salad or some crusty bread for a complete meal!