Shepherd’s Pie
Andrea Potischman
Mar 7, 2018
Shepherd’s pie, or “cottage pie” as it’s also known, is a meat pie with a mashed potato topping. It can be made in numerous ways. Traditionally, Shepherd’s pie is made with ground lamb or mutton, and Cottage pie is made with beef. The vegetables used also vary. Carrots and onions are the most common, but you will also see celery, corn, and peas variations.
Cottage pie was first referenced in 1791 when potatoes were a new crop introduced to the working class in the United Kingdom. “Cottage” referred to a modest dwelling for local peasant workers. The name Shepard’s Pie evolved much later, around the early 1850s. Since that time, the two have been used interchangeably.
Shepherd’s pie is simple food that can be made out of leftovers; but despite its humble roots, it has become a bit of an iconic dish throughout the world. Some of the finest restaurants in the world serve a variation of this savory pie. Vegans even created a version made with lentils, which is delicious.
I love to make recipes like this with individual servings as seen in the photos, as it spruces up the presentation nicely and it is a great way to control portion sizes. If you don’t have little crocks, I suggest using round or oval ramekins. This is a great dish that can easily be made for large groups. If you want to minimize the number of dishes, you can use a casserole or baking pan per the recipe instructions. But if you serve this in individual pieces of crockery, another plus is that they will stay hot for a long time.
I am not typically a big fan of casseroles, but this dish is a true favorite. This hearty dish is classic Winter comfort food to me and despite what you think, does not take all that long to whip up.
Shepherd's Pie
Ingredients:
For the Potatoes:
- 1 pound russet potatoes, peeled and quartered
- 2 tablespoons unsalted butter
- 1/4 cup half-n-half
- 1/2 teaspoon salt
- 1 egg yolk
For the Filling:
- 2 tablespoons Extra Virgin olive oil
- 1 small yellow onion, minced
- 2 medium carrots, peeled and small diced
- 3 garlic cloves, peeled and minced
- 1 pound ground organic beef
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon fresh thyme leaves
- 1 cup chicken stock
Directions:
- For the Potatoes: Fill a medium-size stock pot half full with cold water. Add the potatoes. Turn the heat to high and bring to a boil. Once boiling, reduce the heat slightly and cook till tender, about 20 minutes. Drain well.
- Run the potatoes through a ricer, or mash them by hand. Add the butter and stir well to incorporate. Add the half-n-half, salt, and egg yolk and mix well. Set aside.
- For the Filling: While the potatoes are cooking, start the filling. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Place a large sauté pan over medium-high heat. Add the olive oil and when hot, but not smoking, add the onions and carrots and cook until you begin to see some coloration, about 4-5 minutes. Add the garlic and cook 30 seconds longer.
- Add the ground beef, salt, and pepper and cook, stirring occasionally until the meat is lightly browned, about 5 minutes. Add the flour, Worcestershire sauce, thyme, and chicken stock and stir well to combine. Bring the beef mixture to a boil, reduce heat to low, and simmer for about 5 minutes.
- To Assemble: Using an 8x8-inch baking dish, spread the meat filling evenly on the bottom. Spoon the potatoes evenly over the meat filling, making sure to cover all areas and create a seal that will help the dish cook in the oven. Place the prepared baking sheet and cook for about 20-25 minutes or until the potatoes are just beginning to brown. Remove the Shepherd's pie from the oven and allow to cool slightly before serving.
Our entire family loves the shepherds pie, including our picky 13 year old daughter. We tripled the recipe last time and froze it – easy to reheat. We also add corn to the recipe
This makes me so happy to hear Eric!!!! Love that a dad is making my recipes 🙂
I had to bring a dinner to a friend and this was perfect! Made a double recipe (really the same amount of work) and a couple substitutions: soy milk for cream, margarine for butter and reduced the carrots and added peas. I haven’t baked it yet but tasted the filling and it is excellent–and fun to make. Another awesome recipe, Andrea!
Excellent. Love the substitutions you made, this is a very user friendly recipe which I love, anything can work.
This Shepherd’s pie is so delicious, and mine was a gluten free/dairy free version because my husband and I have allergies. I will definitely make this again and again for my family!
Love hearing things like this. Thanks Sara 🙂