Shepherd's Pie (Cottage Pie)
Ingredients
Potato "Crust"
- 2½ lb (about 8-10) Golden Potatoes peeled and diced into half-inch cubes
- 2 tbsp Heavy Whipping Cream
- 1 Egg Yolk
- 1 tsp salt
- pinch of Pepper
- 1/2 tsp Ground Nutmeg
Filling
- 1.5 lbs Ground Beef or Ground Lamb, to make it Shepherd's Pie
- 1 Onion diced
- 3 Garlic Cloves minced
- ½ tbsp Salt
- ¼ tsp Pepper
- 1 tbsp Dried Rosemary
- 1 tbsp Dried Basil
- 2 tbsp Tomato Paste
- 2 tbsp Worcestershire Sauce
- ½ cup Beef Stock (more if you want the filling on the saucy side)
- ¼ cup Red Wine optional
- 1 cup Frozen Mixed Peas & Carrots
- 1 cup Cheddar Cheese grated
Instructions
Potato "Crust"
- Peel and cut the potatoes into half inch squares. Bring a pot of water to a boil and add the potatoes, letting them boil until cooked through. Drain, return the potatoes to the pot and mash them with a potato masher until there are no more lumps. You can also whip them with a hand mixer if you prefer this method or do not have a masher.
- Add the cream, egg yolk, salt, pepper and nutmeg to the mashed potatoes and mix all together very well. Add additional salt to taste if needed (don’t skip this step, especially if you’re following the recipe by the number of potatoes rather than weighing them).
Filling
- Brown the ground beef in a little oil in a large skillet. Add onion and garlic and sauté until onions are caramelized.
- Add the salt, pepper, rosemary and basil and mix well. Add tomato paste, worcestershire sauce and beef stock/red wine and mix well. Simmer for 2 minutes before mixing in the frozen peas and carrots.
Assembling the Pie
- Evenly spread half of the mashed potatoes on the bottom of a greased, 2 quart baking dish. Spread the filling over the potato layer and then spread the remaining potatoes over the filling layer. Sprinkle the grated cheddar cheese on top.
- Bake at 350℉ for 30-40 minutes or until the cheese on top is browned. Enjoy with a fresh salad.
Tried this recipe?Let us know how it was!