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Shepherd’s Pie
carrie

Classic Shepherd’s Pie

This classic Shepherd’s Pie is rich, hearty, and deeply comforting, featuring a savory meat filling simmered into a thick, glossy gravy and topped with creamy mashed potatoes baked until golden. Perfect for cozy family dinners, meal prep, or make-ahead entertaining, it’s a timeless dish that never disappoints.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • For the Savory Meat Filling
  • 1½ tablespoons olive oil – for sautéing and building the flavor base
  • 2 garlic cloves minced – adds warmth and aroma
  • 1 onion finely chopped – the backbone of the filling
  • 1 carrot finely chopped – subtle sweetness and texture
  • 1 rib celery finely chopped – balances richness
  • ¾ teaspoon dried thyme + ¾ teaspoon dried rosemary
  • or 2 fresh thyme sprigs + 1 fresh rosemary sprig
  • 750 g 1.5 lb ground lamb or beef – lamb for classic Shepherd’s Pie, beef for Cottage Pie
  • ¼ cup all-purpose flour – thickens the sauce
  • ¼ cup tomato paste – adds depth and umami
  • 2 cups beef stock or broth – forms the gravy
  • ½ cup Red grape juice or water – richness and complexity
  • 1 beef bouillon cube crumbled – boosts savory flavor
  • 1 tablespoon Worcestershire sauce – essential savory kick
  • 2 bay leaves – subtle herbal background note
  • ¾ teaspoon kosher or cooking salt – adjust to taste
  • ½ teaspoon black pepper
  • 1 cup frozen peas – stirred in at the end for freshness
  • For the Mashed Potato Topping
  • 1.2 kg 2.2 lb potatoes, peeled and cut into 2.5 cm (1-inch) cubes
  • ⅔ cup milk whole or low-fat, warmed
  • 2 tablespoons 30 g unsalted butter
  • Salt and black pepper to taste
  • Optional Cheesy Crust & Garnish
  • 2 –3 tablespoons grated Parmesan cheese
  • 2 tablespoons 30 g unsalted butter, melted
  • Fresh thyme leaves for garnish

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until fragrant.
  2. Add carrot, celery, thyme, and rosemary. Cook until softened.
  3. Add ground meat and cook until fully browned.
  4. Sprinkle flour over the mixture and cook briefly. Stir in tomato paste.
  5. Add beef stock, water, bouillon cube, Worcestershire sauce, and bay leaves. Simmer uncovered for 30 minutes until thick.
  6. Remove bay leaves, season to taste, and stir in frozen peas. Transfer to baking dish and cool slightly.
  7. Boil potatoes until tender. Drain, mash with butter and milk, and season.
  8. Spread mashed potatoes over filling, create ridges, and bake at 180°C / 350°F for 30–40 minutes until golden.

Notes

No alcohol: Water is used instead of Red grape juice while maintaining a rich, savory flavor.
Consistency tip: The filling should be thick before assembling to keep layers distinct.
Freezer-friendly: Cool completely before freezing for up to 2 months.