So here is an interesting thing: Cottage Pie’s use ground beef. Shepherd’s Pie’s use ground lamb.
Though for purposes of calories, we went with beef here.
And wow, it is a great pie.
Just a classic, go-to recipe for a Shepherd’s Pie. (Or Cottage Pie)
Or whatever it is.
2 tbsp olive oil
1 c chopped yellow onion
500gm lean ground beef
2 tsp dried parsley leaves
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Worcestershire sauce
2 garlic cloves, crushed
2 tbsp all purpose flour
2 tbsp tomato paste
1 c beef stock
1 c frozen mixed peas and carrots
1/2 c frozen corn kernels
1kg potatoes, peeled and chopped
8 tbsp unsalted butter (1 stick)
1/2 c thickened cream
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c Parmesan cheese
Make the Meat Filling
- Add the oil to a large skillet and place it over a medium heat; add the onions, stirring occasionally until softened. Add the ground beef (or ground lamb) until it breaks apart.
- Add parsley, rosemary, thyme, Salt and pepper and stir well. Cook for 8 mins until the meat is browned.
- Add Worcestershire sauce and garlic, stir and cook for 1 min.
- Add the flour and the tomato paste, stir until there are no clumps of tomato paste.
- Add broth, frozen peas, carrots, frozen corn and bring to a boil then reduce to simmer, stirring occasionally until its thicker in texture.
- Set mixture aside and preheat oven to 200c.
- Potato topping: boil the potatoes until tender.
- Drain and mash or put through a ricer and let the liquid evaporate for about 1 minute.
- Add butter, cream, garlic powder, salt and pepper. Stir all ingredients together.
- Add Parmesan cheese and stir well.
- Assemble: pour the meat mixture in a baking dish and spread out evenly to form a layer. Spoon mash potatoes on top of meat in an even layer.
- Bake for 25-30 minutes.