Easy Shepherd’s Pie Recipe (Print Version)
# Ingredients:
→ For the Meat Filling
01 -
1 pound ground lamb or beef
02 -
1 large onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 carrots, peeled and diced
05 -
1 cup frozen peas
06 -
1 cup beef broth
07 -
2 tablespoons tomato paste
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried rosemary
11 -
1 teaspoon salt
12 -
½ teaspoon black pepper
13 -
2 tablespoons olive oil
→ For the Mashed Potato Topping
14 -
2 pounds potatoes, peeled and cut into chunks
15 -
½ cup milk
16 -
¼ cup butter
17 -
½ cup grated cheddar cheese (optional)
18 -
Salt and pepper to taste
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until softened. Add ground lamb or beef, cooking until browned. Drain excess fat. Stir in diced carrots and cook for a few minutes until softened. Add tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Mix well. Pour in beef broth, bring to a simmer, and cook until the mixture thickens. Stir in frozen peas and cook for another 5 minutes. Remove from heat and set aside.
02 -
Boil peeled and chunked potatoes in salted water until tender. Drain well. Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper to taste. If using, stir in grated cheddar cheese.
03 -
Preheat oven to 400°F (200°C). Spread the meat filling evenly in a baking dish. Top with mashed potatoes, spreading evenly. Use a fork to create peaks for a crispy top. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.