We raise sheep, therefore, we eat lamb. Honestly, we eat a lot of Lamb. Liam’s family has Irish heritage, therefore I cook a lot of Irish food. These facts synergize beautifully to create a LOT of Shepherd’s Pie on our table.
If you don’t eat lamb or can’t afford it, never fear! There’s an easy and less expensive solution. Shepherd’s Pie is made with lamb, because, well, shepherds tend sheep. However, the same dish can be made with beef, but then it’s called Cottage Pie. Apparently, cottagers tend beef. Who knew? Actually, I have no idea why the beef version is named Cottage Pie, but I do know it’s tasty!
Whether you use beef or lamb, this is a filling and delicious dish. It also provides camouflage for a surprising amount of healthy vegetables. Shepherd’s Pie (or Cottage Pie) is pretty much a one-dish meal. I add bread and/or salad, but there is no need for other side dishes. These pies also freeze and reheat well.
I often make a full pan and several ‘mini-pies’ in Pyrex bowls. These are frozen and become work lunches we all fight for! I hope you’ll give Shepherd’s (or Cottage) Pie a try. (You can close your eyes and pretend you’re in County Galway. I do, and it totally improves the experience! 😉 )
Shepherd’s pie (or Cottage Pie)
Ingredients
Mashed Potatoes (or use your favorite recipe)
- 3 lbs Russet potatoes peeled and diced
- 4 Tbsp butter
- ½-1 cup milk to your prefered consistency
- salt to taste
Filling
- 1 Tbsp olive oil
- 1 large onion chopped
- 2 lbs minced lamb (or ground beef)
- 1½ cups carrots chopped
- 1 large sweet potato chopped
- 3 ribs celery sliced
- 2 6 oz cans tomato paste
- 1 cup lamb (or beef) broth
- ½-1 Tbsp minced garlic to taste
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp cinnamon
- ½ tsp ground sage
- ½ tsp thyme
- ½ Tbsp balsamic vinegar
- 1-2 Tbsp Worchestershire sauce to taste
Instructions
NOTE: Start the Potatoes First for Time Management
Filling
- Put onion and olive oil on to sautee for about 5 minutes.
- Add ground lamb (or beef) and brown.
- Add carrots and cook for 5-7 minutes.
- Add sweet potato and cook 5 minutes
- Add celery, tomato paste, lamb (or beef) broth, and garlic.
- Add salt, pepper, herbs, balsamic vinegar, and Worchestershire sauce.
- Cover and cook on low. Stir every few minutes until vegetables are tender, but not mushy.
- Place filling in 9×13" pan.
- Preheat oven to 350'.
Mashed Potatoes
- Peel and dice potatoes and put on to boil (cover with water).
- When potatoes are tender, mash them. (I use my kitchenaid with the paddle.)
- Add butter, salt, and milk and mix thoroughly.
Shepherd's Pie (or Cottage Pie)
- Top filling with a layer of mashed potatoes.
- Use a fork to create a pattern on the potatoes.
- Brush with melted butter or spray with oil.
- Bake at 350' for 45 minutes.
Notes
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To Grandma’s House We Go Linky Party #196
