Cottage Pie (Shepherd's Pie) Recipe

 

Yield: 6 servings

Author: Ana Marti

Cottage Pie (Shepherd's Pie)

Prep time: 7 MinCook time: 55 MinTotal time: 1 H & 2 M

The best cottage pie recipe ever consists of ground beef and vegetables cooked in a rich and delicious gravy, topped with fluffy, cheesy mashed potatoes, then baked to a golden perfection. And this recipe has all that and more!

Ingredients

Meat Filling

• 1 tablespoon olive oil
• 1 lb. lean ground beef, or ground lamb
• 3/4 cup carrots, roughly chopped
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh rosemary (or 1 tsp dried rosemary)
• 1 tablespoon fresh thyme (or 1 tsp dried thyme)
• salt and pepper, to taste
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 3/4 cup beef broth
• 1/2 tablespoon Worcestershire sauce
• 1/2 cup frozen peas, defrosted
• 1/2 cup frozen corn kernels, defrosted

Mashed Potato Topping

• 2 lb potatoes, peeled, quartered, and rinsed
• 3 tablespoons butter
• 1/3 cup half and half
• 1 egg yolk
• Parmigiano Reggiano, to taste
• salt and pepper, to taste

Instructions

1. Place the peeled and quartered potatoes in a small pot. Cover with water and add salt. Bring to a boil and cook until the potatoes are tender.
2. Add the roughly chopped onions and carrots to the food processor and process them until finely minced.
3. In a high-side skillet over medium heat, add olive oil and let it come to temperature. Add the ground beef and break it up just slightly. Brown the meat slightly; it will take about 8 minutes.
4. In a small saucepan, add half and half and butter. Let the butter melt and the mixture warm up.
5. Add the carrot and onion mixture along with the garlic to the meat. Mix everything together and let it cook for about 3 minutes. Then add the all-purpose flour and chopped herb. Season with a pinch of salt and pepper, mix again, and cook for 2 minutes. Add the tomato paste and cook for 3 minutes. Deglaze the pan with the wine while scraping the bottom of the pan with a wooden spatula. Let the alcohol cook out for about 2-3 more minutes, then add the beef broth and Worcestershire sauce. Mix in the peas and corn and let the sauce cook for 15-20 minutes uncovered. Once done cooking, taste for seasoning and add more salt and pepper to taste, if needed.
6. While the meat is cooking, make the mashed potatoes. First, mash the potatoes with a potato masher or a potato ricer. Add half and half, butter, salt, and pepper, then mix together to combine. Add the egg yolk, combine, then add parmesan cheese to preference.
7. Preheat oven to 400 degrees F.
8. Place a baking dish on top of a baking sheet to catch any spillage. Butter the bottom of the baking dish, then add the meat mixture. With the back of your wooden spatula, flatten out the meat, then spoon the mashed potatoes on top of the meat. Spread the mashed potatoes into an even layer. Using a fork rake, the potatoes then add more parmesan cheese.
9. Bake uncovered for 20-25 minutes or until the potatoes have a golden color. Cool for 10-15 minutes before serving.
10. ENJOY!

Notes:

For this recipe, I love to use a combination of both ground beef and ground lamb; it makes for the tastiest shepherd's pie.

You can substitute the Parmesan cheese with Irish cheddar cheese or do a mix of both! 

 

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