Shepherd's Pie
Classic comfort food with savory minced meat and creamy mashed potato topping.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 500g ground lamb or beef
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef stock
- 1 kg potatoes, peeled and chopped
- 50g butter
- 1/4 cup milk
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 200°C (400°F). Boil potatoes in salted water until tender, about 15-20 minutes.
While potatoes cook, heat oil in a large pan. Add onions and carrots, sauté until softened, about 5 minutes.
Add minced meat to the pan. Cook until browned, breaking it up with a spoon. Stir in garlic, tomato paste, and Worcestershire sauce.
Pour in beef stock and simmer until slightly reduced, about 10 minutes. Stir in peas, then season with salt and pepper.
Drain potatoes and mash with butter and milk until smooth. Season with salt and pepper to taste.
Transfer meat mixture to a baking dish. Spread mashed potatoes evenly on top. Use a fork to create texture on the surface.
Bake for 20-25 minutes until golden brown and bubbling. Let rest 5 minutes before serving.
Chef's Tips
- Meat Choice: Traditional shepherd's pie uses lamb, but beef works well too (then called cottage pie).
- Vegetable Boost: Add diced celery or mushrooms to the meat mixture for extra flavor and nutrition.
- Cheesy Twist: Sprinkle grated cheddar on the mashed potatoes before baking for a golden crust.
- Make Ahead: Assemble the pie a day ahead and refrigerate. Add 10 minutes to baking time if cooking from cold.
- Freezing: Freeze unbaked pie for up to 3 months. Thaw in refrigerator before baking.
- Crispy Top: For extra crispiness, broil for the last 2-3 minutes of baking.
