Classic Shepherd’s Pie Bake (Print-Friendly Version)
Ground lamb and veggies beneath creamy mashed potatoes, baked until golden for classic comfort in every bite.
# Ingredients List:
→ Filling
01 -
680 g ground lamb or beef
02 -
1 medium onion, finely chopped
03 -
2 carrots, diced
04 -
2 cloves garlic, minced
05 -
1 cup (150 g) frozen peas
06 -
2 tablespoons tomato paste
07 -
1 cup (240 ml) beef broth
08 -
1 tablespoon Worcestershire sauce
09 -
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
10 -
Salt and black pepper, to taste
11 -
2 tablespoons olive oil
→ Topping
12 -
4 cups (approximately 900 g) mashed potatoes
13 -
1 cup (100 g) shredded cheddar cheese (optional)
# How to Make It:
01 -
Preheat oven to 200°C.
02 -
In a large skillet, heat olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
03 -
Add minced garlic to the skillet and cook for 1 additional minute until aromatic.
04 -
Add ground lamb or beef; cook until browned, breaking up meat with a spoon. Drain excess fat as necessary.
05 -
Stir in tomato paste, Worcestershire sauce, thyme, and season with salt and pepper. Mix until evenly incorporated.
06 -
Pour in beef broth and bring mixture to a gentle simmer. Cook for 10 minutes to thicken slightly.
07 -
Stir in frozen peas and cook for 1 minute. Remove from heat.
08 -
Transfer the meat and vegetable mixture into a baking dish, spreading it in an even layer.
09 -
Evenly spread mashed potatoes over the meat filling, smoothing the surface with a spatula.
10 -
If desired, sprinkle shredded cheddar cheese on top of the mashed potatoes.
11 -
Place dish in the preheated oven and bake for 25–30 minutes until the potatoes are golden and the filling is bubbling.
12 -
Remove from oven and allow to cool for several minutes before serving.
# Extra Tips:
01 -
For a smoother texture, use a potato ricer for mashed potatoes and allow the filling to cool slightly before topping to prevent sinking.