Shepherd’s Pie Recipe



1 lb. ground lamb (or beef, for Cottage Pie)

1 onion, chopped

2 carrots, diced

2 cloves garlic, minced

1 cup frozen peas

2 tbsp tomato paste

1 cup beef or chicken broth

2 tsp Worcestershire sauce

1 tsp thyme

Salt and pepper, to taste

2 lbs. potatoes, peeled and cubed

4 tbsp butter

1/2 cup milk

1/2 cup cheddar cheese, shredded (optional)


Preheat the oven to 400°F (200°C).

Boil the potatoes in salted water until tender, about 15 minutes.

While the potatoes are cooking, sauté the onion, carrots, and garlic in a large pan until the onions are translucent.

Add the ground lamb (or beef) and cook until browned. Drain excess fat.

Stir in the tomato paste, broth, Worcestershire sauce, thyme, and frozen peas. Season with salt and pepper. Simmer for about 10 minutes until slightly thickened.

Mash the boiled potatoes with butter and milk until smooth. Season with salt and pepper.

Place the meat mixture in a baking dish. Spread the mashed potatoes on top. Sprinkle with cheddar cheese if using.

Bake for about 20 minutes or until the top is golden and crispy.

Let it cool slightly before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *