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Shepherd’s Pie

Shepherd’s Pie is a comforting casserole featuring a savory layer of ground meat cooked with vegetables, topped with creamy mashed potatoes, and baked until golden and bubbling. The dish combines rich flavors with a hearty texture, making it a perfect cozy meal with an inviting appearance. It’s highly adaptable, allowing for vegan, gluten-free, or plant-based variations that maintain its nostalgic appeal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground lamb or beef for a richer flavor, use lamb
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 1 cup peas frozen or fresh
  • 4 large potatoes russet or Yukon Gold, peeled and chopped
  • 3 tablespoons butter for mash
  • 1/4 cup milk or dairy-free alternative
  • 1 tablespoon Worcestershire sauce optional, for depth
  • 1 teaspoon thyme fresh or dried
  • to taste salt and pepper for seasoning
  • 1 cup shredded cheese optional, for topping

Equipment

  • Large skillet
  • Baking Dish
  • Potato masher
  • Spatula or spoon
  • Knife and chopping board

Method
 

  1. Start by peeling and chopping your potatoes into even chunks, then boil them in salted water until they're tender and easily mashed, about 15 minutes.
  2. While the potatoes cook, heat a tablespoon of oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing until fragrant and golden, about 5 minutes.
  3. Add the ground meat to the skillet, breaking it apart with your spatula. Cook until browned and cooked through, about 8-10 minutes, until it releases a savory aroma and no pink remains.
  4. Stir in diced carrots and cook for another 5 minutes, allowing them to soften slightly. Then, add the peas and Worcestershire sauce, stirring to combine. Let the mixture simmer for a few minutes until slightly thickened and flavorful.
  5. Drain the cooked potatoes and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.
  6. Preheat your oven to 200°C (390°F). Spread the savory meat filling evenly in your baking dish, smoothing the top with a spatula.
  7. Top the filling with the mashed potatoes, spreading out evenly and creating a textured surface with a fork for a crisp top.
  8. Sprinkle shredded cheese on top if using, then bake for 25-30 minutes until the top is golden and bubbling around the edges.
  9. Once baked, let the Shepherd’s Pie rest for about 5 minutes to set before slicing. The top should be crispy, and the filling bubbling underneath.
  10. Serve hot, garnished with fresh herbs if desired, and enjoy the cozy, hearty flavors of this classic dish.

Notes

For a vegetarian version, substitute the meat with lentils or mushrooms and use vegetable broth. To make it dairy-free, replace butter and milk with plant-based alternatives. Feel free to add a dash of smoked paprika or herbs for extra flavor.