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Shepherd's Pie Recipe - Golden Baked Perfection

Shepherd’s Pie Recipe

Master this classic Shepherd’s Pie Recipe with tender lamb, savory vegetables, and creamy mashed potatoes baked to golden perfection. This hearty comfort dish feeds 8 and takes just 80 minutes from start to finish. Perfect for family dinners, meal prep, or cozy weeknight meals. Learn foolproof techniques, common mistakes to avoid, and healthier alternatives in this comprehensive guide.

  • Total Time: 1 hour 20 minutes (80 minutes)
  • Yield: 8 servings

Ingredients

For the Meat Filling:

  • 2 pounds ground lamb (or ground beef for cottage pie)
  • 1 large onion, finely diced
  • 2 medium carrots, peeled and diced small
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups beef or lamb stock (low-sodium preferred)
  • 1 cup frozen peas
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Potato Topping:

  • 3 pounds russet or Yukon gold potatoes, peeled and quartered
  • ½ cup whole milk, warmed
  • 4 tablespoons unsalted butter
  • ½ cup sour cream (or Greek yogurt)
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Prepare the Potatoes: Place quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until fork-tender.
  2. Build the Flavor Base: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add diced onion, carrots, and celery, sautéing for 6-8 minutes until vegetables soften and onions turn translucent. Add minced garlic during the final minute, stirring constantly.
  3. Brown the Meat and Create the Filling: Push vegetables to the sides and add ground lamb to the center. Break apart with a wooden spoon and cook for 8-10 minutes until deeply browned. Sprinkle flour over the meat and stir for 1 minute. Add tomato paste, Worcestershire sauce, herbs, stock, salt, and pepper. Simmer uncovered for 15-20 minutes until sauce thickens. Stir in frozen peas during the last 3 minutes.
  4. Whip Up Creamy Mashed Potatoes: Drain cooked potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture. Add butter, warm milk, sour cream, half the cheese, garlic powder, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasoning.
  5. Assemble and Bake: Preheat oven to 400°F (200°C). Transfer meat filling to a 9×13-inch baking dish, spreading evenly. Dollop mashed potatoes on top and spread from center outward. Use a fork to create decorative ridges. Sprinkle remaining cheese over top. Bake for 25-30 minutes until golden brown and filling bubbles around edges. Let rest for 10 minutes before serving.

Notes

Storage Tips:

  • Refrigerate leftovers in airtight containers for up to 4 days
  • Freeze unbaked for up to 3 months or baked for up to 2 months
  • Reheat at 350°F covered with foil for 25-30 minutes

Substitutions:

  • Use ground beef instead of lamb for cottage pie
  • Swap half the potatoes with cauliflower for lower carbs
  • Use ground turkey for a leaner option
  • Make it vegetarian with plant-based meat or lentils

Tips:

  • Don’t skip the resting time – it helps the filling set for clean portions
  • Create peaks with a fork on the potato topping for extra crispy bits
  • Ensure your filling is thick before assembling to avoid watery results

Find it online: https://juicymeatrecipes.com/shepherds-pie-recipe/