Here’s a classic, reliable recipe, with notes so you can make either Shepherd’s Pie or Cottage Pie (the difference is the meat).
Shepherd’s Pie vs Cottage Pie
- Shepherd’s Pie → made with lamb
- Cottage Pie → made with beef
Everything else is essentially the same.
Ingredients (serves 4–6)
Meat Filling
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced small
- 2 cloves garlic, minced
- 500 g (1 lb) minced lamb or beef
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh or dried thyme
- 1 tsp fresh or dried rosemary (optional)
- 1 cup (240 ml) beef or lamb stock
- ½ cup frozen peas
- Salt & black pepper, to taste
Mashed Potato Topping
- 1 kg (2.2 lb) potatoes, peeled and cut into chunks
- 60 g (4 tbsp) butter
- ½ cup (120 ml) milk or cream (warm)
- Salt & white or black pepper
Instructions
1. Make the mashed potatoes
- Boil potatoes in well-salted water until very tender (15–20 min).
- Drain well, then mash with butter and warm milk.
- Season generously with salt and pepper.
- Set aside.
2. Cook the meat filling
- Heat oil in a large pan over medium heat.
- Add onion and carrots; cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds.
- Add minced meat; cook until browned, breaking it up well.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour in stock, bring to a simmer, and cook 10–15 minutes until thickened.
- Stir in peas and taste for seasoning.
3. Assemble & bake
- Preheat oven to 200°C / 400°F.
- Spoon meat mixture into a baking dish.
- Spread mashed potatoes on top (rough up the surface with a fork for crispy bits).
- Bake 25–30 minutes, until golden and bubbling.
- Optional: broil/grill for 2–3 minutes for extra browning.
Optional Upgrades
- Add 1 tbsp flour to the meat before stock for thicker gravy
- Mix cheddar or parmesan into the mash
- Add a splash of red wine to the meat sauce
- Top mash with butter knobs for extra crisping
If you want, I can give you:
- A traditional British version
- A quick weeknight version
- A vegetarian or vegan version
- Or tips for freezing and reheating
Just tell me 🙂