Shepherd's Pie Recipe

Shepherd’s Pie Recipe

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This recipe creates a classic Shepherd’s Pie (or Cottage Pie, depending on the meat used) – a hearty and comforting dish with layers of savory ground meat and vegetables, topped with creamy mashed potatoes and baked to golden perfection. It’s a perfect family meal or a cozy dinner for any occasion.

Ingredients:

For the Filling:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound ground lamb (for Shepherd’s Pie) or ground beef (for Cottage Pie)
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup beef broth (or lamb broth)
  • 1 cup frozen peas
  • 1/2 cup red wine (optional)
  • Salt and pepper to taste

For the Mashed Potato Topping:

  • 2 pounds potatoes (Russet or Yukon Gold), peeled and cubed
  • 1/2 cup milk (or heavy cream)
  • 4 tablespoons butter
  • Salt and pepper to taste
  • Optional: 1/2 cup grated cheddar cheese

Instructions:

Filling:

  1. Sauté Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, or until softened.
  2. Brown Meat: Add the ground lamb or beef to the skillet and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
  3. Add Garlic and Tomato Paste: Stir in the minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant.
  4. Deglaze (Optional): If using red wine, pour it into the skillet and scrape up any browned bits from the bottom. Cook until the wine has reduced slightly.
  5. Add Broth and Simmer: Pour in the beef broth (or lamb broth) and bring to a simmer. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly.
  6. Add Peas: Stir in the frozen peas and cook for 5 minutes more, until heated through.
  7. Season: Season with salt and pepper to taste.

Mashed Potato Topping:

  1. Cook Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.  
  2. Mash Potatoes: Drain the potatoes and return them to the pot. Mash them with a potato masher or electric mixer until smooth.
  3. Add Milk and Butter: Heat the milk (or heavy cream) and butter in a small saucepan or microwave until the butter is melted. Add the mixture to the mashed potatoes and mix until smooth and creamy.
  4. Season: Season with salt and pepper to taste.

Assembly and Baking:

  1. Preheat Oven: Preheat oven to 375°F (190°C).
  2. Assemble Pie: Pour the meat filling into a 9×13 inch baking dish or a deep-dish pie plate.
  3. Top with Potatoes: Spread the mashed potatoes evenly over the meat filling.
  4. Add Cheese (Optional): Sprinkle grated cheddar cheese over the mashed potatoes, if using.
  5. Bake: Bake for 25-30 minutes, or until the top is golden brown and bubbly.
  6. Cool and Serve: Let the Shepherd’s Pie (or Cottage Pie) cool slightly before serving.

Tips and Notes:

  • Meat Choice: Use ground lamb for a traditional Shepherd’s Pie or ground beef for a Cottage Pie.
  • Vegetable Variations: Feel free to add other vegetables like corn, green beans, or mushrooms.
  • Herb Variations: You can use other herbs like bay leaves or thyme.
  • Mashed Potato Topping: For extra creamy mashed potatoes, use heavy cream instead of milk.
  • Make Ahead: You can prepare the filling and mashed potatoes ahead of time and assemble the pie when ready to bake.
  • Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.  

Enjoy this comforting and delicious Shepherd’s Pie (or Cottage Pie)!

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