Traditional shepherd’s pie

Here’s a traditional shepherd’s pie recipe—the classic British version made with lamb (beef would technically be cottage pie).

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Traditional Shepherd’s Pie

Ingredients

For the filling

• 1 lb (450 g) ground lamb

• 1 tbsp olive oil or butter

• 1 onion, finely chopped

• 1–2 carrots, finely diced

• 1 tbsp tomato paste

• 1 tbsp flour

• 1 cup beef or lamb stock

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme or rosemary (or ½ tsp dried)

• Salt and black pepper

• ½ cup peas (traditional but optional)

For the mashed potato topping

• 2 lb (900 g) potatoes, peeled and chopped

• ¼ cup milk

• 3 tbsp butter

• Salt to taste

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Instructions

1. Cook the potatoes
   Boil potatoes in salted water until tender. Drain, mash with butter and milk, season, and set aside.

2. Make the filling
   Heat oil in a pan over medium heat. Add onion and carrots; cook until softened.
   Add lamb and cook until browned.

3. Build flavor
   Stir in tomato paste and flour. Cook for 1 minute.
   Gradually add stock and Worcestershire sauce. Add herbs, salt, and pepper.

4. Simmer
   Let the mixture simmer for 15–20 minutes until thick. Stir in peas near the end.

5. Assemble
   Spoon the lamb mixture into a baking dish. Spread mashed potatoes evenly on top.
   Rough up the surface with a fork for crispy edges.

6. Bake
   Bake at 400°F / 200°C for 20–25 minutes, until bubbling and golden on top.
   Optional: broil for 2–3 minutes for extra browning.

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Tips for Authentic Flavor

• Don’t overload with garlic or spices—traditional shepherd’s pie is simple and savory

• Lamb gives the dish its signature richness

• Let it rest 5–10 minutes before serving

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If you’d like, I can:

• Share a more rustic or old-fashioned version

• Adapt it for slow cooker or skillet

• Make a vegetarian or lighter version

• Help with meal-prep or freezing tips

Just tell me 🍽️