Shepherd’s Pie, or Cottage Pie, is a traditional British dish, made from ground beef, potatoes, onion, carrot, corn, peas and some savory spices, topped with a layer of mashed potatoes. Some are topped with a pastry crust instead of the mashed potatoes. We also top ours with a bit of cheddar cheese for a touch of extra flavor. There are variations, but our version has the flavor we’ve had over the years at our favorite British restaurants. With the ground beef and vegetables, you have a complete meal.
Serves 4 to 6
2 Pounds Ground Beef
3 Tablespoons Olive Oil
1 Cup Carrots, Diced
2 Cloves Garlic, Minced
1 Medium Onion, Diced
1 Tablespoon Dried Thyme
½ Tablespoon Dried Rosemary
1 Cup Frozen Green Peas
1 Cup Whole Kernel Corn
1 Tablespoons Worcestershire Sauce
1 Teaspoon Kosher Flake Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Tomato Paste
1 Cup Beef or Chicken Broth
2 Tablespoons Flour
1 Cup Cheddar Cheese
Parsley for Garnish
Add the potatoes to a large pot. Cover with water and bring to a boil. Cook for about 20 minutes or until fork tender. Drain off the water. Add the melted butter, milk, salt and pepper. Mash until smooth.
While the potatoes are cooking, prepare the filling mixture. In a large skillet over medium heat, add the olive oil. When it starts to shimmer, add the garlic, onions, and carrots. Cook for 2 minutes, stirring constantly. Add the ground beef and cook for about 7 or 8 minutes, until thoroughly cooked, stirring occasionally. Spoon or drain off the fat.
Add the peas, corn, thyme, rosemary, Worcestershire sauce, tomato paste, salt and pepper. Stir well to combine. Sprinkle the flour on the mixture, then stir to combine well.
Add the broth. Raise the heat to bring to a boil. Stir to combine. Lower the heat to low and simmer for 5 minutes. Remove from the heat.
Preheat the oven to 400°F.
Add the meat mixture to a 9″x9″ baking dish. Spread evenly. We used a 10″x10″ casserole dish. Spoon the mashed potatoes on top of the mixture. Smooth into an even layer.
Bake uncovered for 10 minutes. Remove from the oven, sprinkle the cup of cheddar cheese evenly over the mashed potatoes. Put back in the oven and bake uncovered for another 10 minutes. Remove from the oven, add a sprinkle of parsley on top and enjoy.