Classic Shepherd’s Pie

Hearty Homestyle Shepherd’s Pie with a Twist


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 pound ground lamb (or beef for Cottage Pie)
  • 2 tablespoons tomato paste
  • 1 cup beef or vegetable broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • 2 pounds potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese


Preheat oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add onion, carrots, and garlic, cooking until softened, about 5 minutes.
Add ground lamb, breaking it up with a spoon, and cook until browned. Stir in tomato paste, broth, peas, corn, Worcestershire sauce, salt, and pepper. Simmer for 10 minutes, then transfer to a baking dish.
For the mashed potatoes: Boil potatoes until tender, about 20 minutes. Drain and return to the pot. Add butter, milk, and Parmesan. Mash until smooth and season with salt and pepper.
Spread mashed potatoes over the meat mixture in the baking dish. Bake for 20-25 minutes, or until the top is golden.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 550 kcal | Servings: 6 servings

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