Tag: easy shepherd’s pie

Shepherd’s pie is what happens when leftovers dream big. But honestly? It’s better when you make it on purpose.

Savory meat filling. Sweet carrots and peas. Topped with creamy mashed potatoes that get crispy edges in the oven. It’s a hug in a baking dish. No fancy skills required.

Ingredients

Serves 6.

• 2 lbs (900g) russet or Yukon gold potatoes, peeled and cubed
• 4 tablespoons butter, divided
• ¼ cup milk or cream
• 1 lb (450g) ground lamb (or ground beef for cottage pie)
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 cup beef or chicken broth
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Make the Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (about 15 minutes). Drain well.
2. Mash with 2 tablespoons butter and milk until smooth and creamy. Season with salt.

Step 2: Cook the Filling

1. In an oven-safe skillet, brown the ground lamb over medium-high heat. Drain excess fat.
2. Add onion, carrots, and garlic. Cook 5 minutes until softened.
3. Stir in tomato paste, Worcestershire sauce, and broth. Simmer for 5-7 minutes until thickened.
4. Add frozen peas. Season with salt and pepper.

Step 3: Assemble and Bake

1. Preheat oven to 400°F (200°C).
2. Spread the mashed potatoes evenly over the meat filling.
3. Use a fork to create ridges on top (these get crispy). Dot with remaining 2 tablespoons butter.
4. Bake for 20-25 minutes until bubbly and golden brown.

Step 4: Rest and Serve

1. Let sit for 5 minutes before serving. It’s hot inside!

Summary

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Yield: 6 servings

Difficulty: Easy

Storage Notes

Store in the fridge for up to 4 days. Reheat in a 350°F oven for 15-20 minutes or microwave individual portions.

Freeze it: Yes! Freeze the assembled (unbaked) pie for up to 3 months. Bake from frozen at 400°F for 45-50 minutes.