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Classic Shepherd’s Pie

Classic Shepherd’s Pie: A Warm Hug in Every Bite

Classic Shepherd’s Pie is the embodiment of comfort food, perfect for family meals or busy weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 lb Ground Lamb or Beef Choose lamb for traditional taste, or beef as an alternative.
  • 1 medium Onion Adds aromatic depth; swap for shallots if preferred.
  • 2 medium Carrots Offers natural sweetness; substitute with peas for variety.
  • 2 cloves Garlic Fresh garlic boosts flavor; garlic powder is fine if needed.
  • 1 cup Frozen Peas Fresh peas work beautifully as well.
  • 2 tbsp Tomato Paste Can substitute with tomato sauce if necessary.
  • 1 tbsp Worcestershire Sauce Switch to soy sauce for a gluten-free version.
  • 1 cup Beef or Lamb Broth Homemade is best, but vegetable broth suits vegetarians.
  • 1 tsp Fresh Thyme or Dried Herbs Basil or oregano can be lovely substitutes.
Topping
  • 2 lbs Russet or Yukon Gold Potatoes Perfect for creamy texture; avoid waxy varieties.
  • 4 tbsp Butter Adds richness to the mashed potatoes; olive oil is a lighter option.
  • ½ cup Whole Milk or Cream Dairy-free alternatives work for vegan options.
  • Salt Essential for flavor enhancement; adjust to taste.
  • Pepper Essential for flavor enhancement; adjust to taste.
  • 1 cup Sharp Cheddar Cheese (optional) For a cheesy crust; omit if a lighter dish is preferred.

Equipment

  • Skillet
  • Baking Dish
  • Pot
  • masher
  • Spatula

Method
 

Prepare the Filling
  1. Preheat your oven to 400°F (200°C). In a large skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and diced carrots, sautéing for 5–7 minutes until softened. Incorporate ground lamb or beef, cooking until browned (6–8 minutes). Stir in minced garlic, tomato paste, and Worcestershire sauce, cooking for 2 minutes until fragrant. Pour in beef or lamb broth, simmer for 8–10 minutes, then mix in frozen peas. Transfer filling to a baking dish.
Make the Mashed Potatoes
  1. Peel and dice potatoes. Boil in salted water for 15 minutes or until fork-tender. Drain well and return to pot. Add butter and warm milk, mashing until smooth and creamy. Season with salt and pepper.
Assemble the Shepherd’s Pie
  1. Spread filling evenly in the baking dish. Dollop creamy mashed potatoes over the filling, spreading them to create peaks for a crispy top. Optionally, grate cheddar on top.
Bake and Serve
  1. Place shepherd’s pie in the preheated oven on a baking sheet. Bake for 20–25 minutes until golden brown and bubbly. Let sit for a few minutes to cool, then serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

To achieve perfect mashed potatoes, mash while warm and avoid over-mixing to prevent gluey texture. Taste the filling before baking to adjust seasoning. Consider adding cheese before baking for a crispy layer. Store leftovers in an airtight container for up to 3 days.

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