shepherd’s (or cottage) pie
Shepherd’s pie is such a great recipe to have in your toolkit. I love it because it’s composed of ingredients that I almost always have on hand. It’s a meal I can pull together even if I didn’t plan it for the week. As much as I love and rely on meal planning, there are weeks where we’re between vacations or weekend adventures where meal planning doesn’t happen. In these weeks, I rely on my pantry staples to put something on the table. This is a recipe that does just that. It requires little preparation and is one that most people would be happy eating. Pair it with a glass of red wine and now it’s an adult meal.
Shepherd’s pie is technically made with ground lamb and cottage pie is made with ground beef. I hesitate to call this cottage pie because most of us think of it as Shepherd’s pie. But nonetheless, now you know. This dish originated in Great Britain and Ireland in early 1800’s. It became popular because it was simple, comforting, and a practical way to stretch ingredients.
Shepherd's Pie (Cottage Pie)
A classic recipe of humble ingredients that comforts and satisfies when the weather is a bit colder outside.
Ingredients
POTATO TOPPING
- 2 LBS russet potatoes, peeled and cut into 1" cubes
- 3/4 cup heavy whipping cream
- 1/2 TSP salt
- 1/4 cup parmesan, grated
- 1 egg, beaten
- 1 TBSP fresh chives or parsley, chopped for garnish
FILLING
- 1 TBSP olive oil
- 1 LB ground beef (or ground lamb)
- 1 1/2 TSP salt
- 1/2 TSP freshly ground black pepper
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 TBSP flour
- 1/2 cup dry red wine
- 1 cup beef broth
- 1 TBSP tomato paste
- 1 TBSP Worcestershire sauce
- 1 1/2 cups fresh vegetables (use what you have - I like fresh corn, carrots, and peas or green beans)
Instructions
First start the potatoes by placing the chopped potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until tender (12-15 minutes). Drain and mash the potatoes in the same pot. Add the cream and the salt and mash until smooth. Then add the egg and parmesan cheese and stir to combine.
While the potatoes are cooking, preheat the oven to 400F and heat a large skilled over medium heat. Add the olive oil and ground beef, season with salt and pepper and cook until it's no longer pink. Add the onions and sauté for 3 minutes and then garlic and sauté for another minute.
Next add the flour and stir to combine. Then stir in the wine, deglazing the pan for a minute or two. Add the broth, tomato paste, and Worcestershire. Stir to combine. Then add the vegetables along with more seasoning. Reduce heat, cover and cook until the sauce has slightly thickened and the vegetables are tender (about 10 minutes).
Transfer the meat to a pie dish or 11 x 7 casserole dish. Add the mash potatoes to the top by scooping a large spoonful at a time and covering the entire top with the spoonfuls. This makes it easier to spread the mashed potatoes atop the meat filling. Bake for 25-30 minutes until the potatoes are golden. Top with chopped chives and serve!
Notes
Inspired by: Natasha's Kitchen