Shepherd's pie (or Cottage Pie)
Warm, rich, comfort food!
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 9x13" 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
This looks complicated, but isn't! Once the vegetables are chopped, the dish is simply add something, cook, add something, cook, and repeat. Served with some bread and/or salad, this dish is a complete meal. There are no sides required!
Shepherd's pie freezes and reheats well. We often make mini versions in Pyrex bowls. These mini pies are perfect to freeze and take for busy day work lunches!