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The Best Classic Shepherds Pie - Image 2

The Best Classic Shepherd's Pie

A comforting classic, this Shepherd's Pie features a rich meat filling topped with creamy mashed potatoes. Perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground lamb or ground beef for Cottage Pie
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 cup beef or chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme chopped
  • 2 pounds potatoes peeled and cut into chunks
  • 1/2 cup milk
  • 4 tablespoons butter
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Large pot
  • Baking dish
  • Potato masher

Method
 

  1. Preheat your oven to 400°F (200°C). In a large skillet, cook the ground lamb over medium-high heat until browned, about 8-10 minutes. Drain excess fat.
  2. Add the chopped onion and garlic to the skillet, cooking until softened, about 5 minutes. Stir in the diced carrots, cooking for another 5 minutes.
  3. Mix in the tomato paste, broth, Worcestershire sauce, and thyme. Simmer for 10 minutes until the mixture thickens. Season with salt and pepper. Stir in the frozen peas.
  4. While the meat mixture simmers, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
  5. Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper to taste.
  6. Transfer the meat mixture to a baking dish. Spread the mashed potatoes evenly over the top, creating a seal around the edges.
  7. Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling.

Notes

Chef's Tips:
• For a smoother mashed potato topping, use a ricer instead of a masher
• Avoid overmixing the meat filling to prevent it from becoming tough
• Serve with a side salad for a complete meal
Food Safety:
• Ensure the meat is cooked to an internal temperature of 160°F (71°C)
• Refrigerate leftovers within two hours and consume within 3-4 days