Shepherd’s Pie, a traditional British dish, brings together savory meat and creamy mashed potatoes into a hearty, satisfying meal. For those preferring beef, this version transforms into a Cottage Pie, offering flexibility to suit your taste. Easy to prepare and perfect for make-ahead meals, this recipe is ideal for cozy family dinners or gatherings.
Ingredients
- 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)
Instructions
- 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.
Variations
- Vegetarian Version: Replace the meat with a mix of lentils, mushrooms, and finely chopped vegetables. Use vegetable broth for the sauce.
- Sweet Potato Topping: Swap regular mashed potatoes for sweet potato mash for a sweeter, nutrient-rich twist.
- Cheesy Topping: Mix shredded cheddar or Parmesan into the mashed potatoes or sprinkle over the top before baking.
- Herbed Potatoes: Add fresh herbs like parsley, chives, or rosemary to the mashed potatoes for extra flavor.
- Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños to the meat mixture for some heat.
Storage and Reheating
Refrigeration
- Cool completely before storing to prevent condensation.
- Transfer to an airtight container or cover the baking dish tightly.
- Store in the refrigerator for up to 3-4 days.
Freezing
- Wrap tightly in foil or plastic wrap, or use a freezer-safe container.
- Label with the date. Can be frozen for up to 3 months.
Reheating
- From the Refrigerator: Bake at 350°F (175°C) for 20–30 minutes, or microwave individual portions for 2–3 minutes.
- From Frozen: Bake at 350°F (175°C) for 45–60 minutes, removing foil for the last 10 minutes to crisp the top.
Tips for Best Results
- Let the meat mixture cool slightly before adding the mashed potatoes to prevent sogginess.
- Broil the dish for 3-5 minutes to achieve a crispy topping.
- If the meat mixture seems watery, simmer longer to reduce excess liquid.
