Here’s a Simple Shepherd’s Pie Recipe 🥔🥩 — classic comfort food, easy enough for weeknights.
Traditional shepherd’s pie uses lamb. If you use beef, it’s technically cottage pie — but both are delicious!
🥧 Simple Shepherd’s Pie
🧾 Ingredients (Serves 4–6)
For the Meat Filling:
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1 lb ground lamb (or ground beef)
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1 small onion, diced
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2 cloves garlic, minced
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1 cup frozen mixed vegetables (peas, carrots, corn)
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1 tbsp tomato paste
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1 tbsp Worcestershire sauce
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½ cup beef broth
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1 tsp dried thyme (or Italian seasoning)
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Salt & black pepper, to taste
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1 tbsp olive oil (if needed)
For the Mashed Potato Topping:
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2 lbs potatoes, peeled & cubed
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4 tbsp butter
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½ cup milk (or more as needed)
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Salt & pepper, to taste
👩🍳 Instructions
1️⃣ Make the Potatoes
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Boil potatoes in salted water until fork-tender (about 15 minutes).
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Drain and mash with butter and milk.
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Season with salt and pepper. Set aside.
2️⃣ Cook the Filling
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Preheat oven to 400°F (200°C).
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Heat oil in a skillet over medium heat.
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Cook ground lamb (or beef) until browned.
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Add onion and cook until softened (3–4 minutes).
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Stir in garlic and cook 30 seconds.
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Add tomato paste, Worcestershire sauce, thyme, broth, salt, and pepper.
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Stir in mixed vegetables.
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Simmer 5–7 minutes until slightly thickened.
3️⃣ Assemble
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Spread meat mixture evenly in a baking dish.
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Spoon mashed potatoes over the top.
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Smooth with a spatula and create texture with a fork (helps browning).
4️⃣ Bake
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Bake for 20–25 minutes, until the top is lightly golden.
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For extra browning, broil 2–3 minutes at the end.
✨ Optional Add-Ins
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½ cup shredded cheddar mixed into potatoes
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A splash of red wine in the meat mixture
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Fresh rosemary for deeper flavor
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A sprinkle of Parmesan on top before baking
🍽️ Make-Ahead Tip
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Assemble completely, cover, and refrigerate up to 24 hours.
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Add 5–10 extra minutes to baking time if cooking from cold.
If you’d like, I can also give you:
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A super creamy version
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A low-carb cauliflower topping version
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Or a 30-minute shortcut version 🚀