Classic Shepherd’s Pie

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Classic Shepherd’s Pie

Ingredients

The Meat Filling:

  • 1 lb extra-lean ground lamb (or ground beef if you prefer a traditional Cottage Pie)

  • 1 medium yellow onion, finely diced

  • 2 large carrots, peeled and diced

  • 1 cup frozen peas

  • 2 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 cup beef broth

  • 1 tbsp Worcestershire sauce

  • 1 tsp fresh thyme (plus a sprig for garnish)

  • Salt and freshly ground black pepper to taste

  • 1 tsp olive oil

The Mashed Topping:

  • 1.5 lbs Yukon Gold or Russet potatoes, peeled and cubed (To make this a low-carb, WW-friendly dish, swap half or all of the potatoes for cauliflower florets!)

  • 1/4 cup skim milk or unsweetened almond milk

  • 2 tbsp light butter or plain Greek yogurt (for extra protein and creaminess)

  • 1/4 cup reduced-fat shredded cheddar cheese

  • Salt and pepper to taste

Instructions

  1. Boil the Mash: Place the cubed potatoes (and cauliflower, if using) in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain completely.

  2. Whip the Topping: Mash the drained potatoes with the milk, butter or Greek yogurt, salt, and pepper until completely smooth and fluffy. Set aside.

  3. Brown the Meat: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the ground meat and diced onions. Cook until the meat is fully browned and the onions are soft. Drain any excess fat from the pan.

  4. Build the Flavor: Stir in the garlic, carrots, and tomato paste. Cook for 2 minutes, stirring constantly so the tomato paste deepens in color.

  5. Simmer the Filling: Pour in the beef broth and Worcestershire sauce. Add the fresh thyme, salt, and pepper. Bring the mixture to a gentle simmer, reduce the heat, and let it thicken for about 10 minutes. Stir in the frozen peas during the last 2 minutes. (Tip: You can also prep this meat filling in a slow cooker on LOW for 4-5 hours to let the flavors marry before assembling).

  6. Assemble the Pie: If your skillet isn’t oven-safe, transfer the thickened meat filling into a 9×9 baking dish. Spoon the mashed topping over the meat and spread it evenly. Drag the tines of a fork across the mash to create textured ridges—these peaks will crisp up beautifully in the oven. Sprinkle the shredded cheese evenly over the top.

  7. Bake: Bake at 400°F (200°C) for 25-30 minutes, or until the edges are bubbling and the potato topping is a rich golden brown.

  8. Rest and Serve: Let the pie rest for 10-15 minutes before serving so the filling can set. Garnish with a fresh thyme sprig right in the center.

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