shepherd's pie recipe
hepherd’s pie—the ultimate culinary disguise for leftovers, masquerading as a hearty, soul-warming masterpiece. Born out of frugality and ingenuity in the late 18th century, this British classic was a way for thrifty cooks to repurpose Sunday’s leftover roast into Monday’s glory. The name itself is a bit of a fib; true shepherd’s pie is made with lamb (hence the “shepherd”), but its beefy cousin, cottage pie, often steals the spotlight. Either way, it’s a pie without a crust, which feels like a culinary prank, but the fluffy mashed potato topping is so divine, no one complains. It’s the food equivalent of a cozy blanket, a hug from your nan, and a pat on the back all at once. Plus, it’s a one-dish wonder, meaning fewer dishes to wash—unless you count the mountain of pots you used to make it. Shepherd’s pie is the ultimate comfort food, a humble hero that’s stood the test of time, proving that even the simplest ingredients can be transformed into something extraordinary.
Shepherd’s Pie Recipe
Ingredients:
Filling: 500g minced lamb (or beef for cottage pie), 1 onion (diced), 2 carrots (diced), 2 garlic cloves (minced), 1 cup frozen peas, 2 tbsp tomato paste, 1 cup beef or lamb stock, 1 tsp Worcestershire sauce, 1 tsp rosemary, 1 tsp thyme, salt, pepper.
Topping: 4 large potatoes (peeled and chopped), 50g butter, 50ml milk, salt, pepper, grated cheese (optional).
Instructions:
Cook the Filling: In a pan, brown the minced lamb. Add onion, carrots, and garlic, cooking until softened. Stir in tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Pour in stock and simmer for 15-20 mins until thickened. Add peas at the end.
Mash the Potatoes: Boil potatoes until tender. Drain, then mash with butter, milk, salt, and pepper until smooth.
Assemble: Spread the meat filling in a baking dish. Top with mashed potatoes, fluffing with a fork. Sprinkle cheese on top if you’re feeling fancy.
Bake: Pop in a preheated oven at 200°C (400°F) for 20-25 mins, or until the top is golden and crispy.
Tips:
For extra flavor, add a splash of red wine to the filling.
Use a piping bag for the mashed potato topping to make it look posh (or just spoon it on—no judgment).
Leftovers taste even better the next day—if there are any.
If you’re feeling adventurous, mix grated cheese into the mash for a gooey, indulgent twist.