Shepherd’s Pie (or Cottage Pie)

Name: Shepherd’s Pie (or Cottage Pie)
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: British, European
Ingredients: 1 tablespoon vegetable oil; 2 pounds lean ground lamb (or beef); Kosher salt and freshly ground black pepper, to taste; 1 large yellow onion, chopped; 2 large carrots, peeled and finely diced; 2 celery ribs, finely diced; 3 cloves garlic, minced; 1 teaspoon chopped fresh rosemary; 1 teaspoon fresh thyme leaves; ½ cup dry red wine; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 2 cups beef stock; 2 tablespoons Worcestershire sauce; ½ cup frozen peas; ½ cup frozen corn; 2 ½ pounds Russet potatoes, peeled, quartered and rinsed; 7 tablespoons unsalted butter, divided; 1 ¼ cups shredded aged cheddar cheese, divided; 1 cup half and half, warmed; 1 yolk

19 steps

Prep:1h 30minCook:1h

Shepherd’s Pie is a hearty dish of ground meat in gravy, topped with mashed potatoes. It has origins in the United Kingdom and Ireland, although its exact roots are hard to pinpoint. Shepherd’s pie is quite similar to our Escondidinho. It also has versions in Chile (Pastel de Papa), France (Hachis Parmentier) and Netherlands (Philosopher’s Stew). My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al

Updated at: Thu, 17 Aug 2023 00:11:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories833.6 kcal (42%)

Total Fat52 g (74%)

Carbs50.6 g (19%)

Sugars8.4 g (9%)

Protein40.8 g (82%)

Sodium679.1 mg (34%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the oil in a large ovenproof sauté pan (see notes), over medium-high heat. Once hot, add the lamb (or beef) and cook – breaking apart with a wooden spoon – until browned, about 5 – 8 minutes. Drain off the excess fat, season with salt and pepper, then remove with a slotted spoon to a plate. Reserve.

Cast Iron Skillet

Slotted Spoon

Plate

Step 2

Add more oil if needed, lower the heat to medium, then stir in the onion, sautéing until translucent, about 3 minutes. Add the carrots and celery and continue sautéing, until the veggies have softened, about 8 minutes. Stir in the garlic and herbs, cooking for another minute. Season with a pinch of salt and pepper.

Step 3

Pour in the red wine to deglaze the pan, using a wooden spoon to scrape all the browned bits from the bottom of the pan. Cook until the wine is almost fully evaporated.

Wooden Spoon

Cast Iron Skillet

Step 4

Stir in the tomato paste and stir to combine, cooking for a minute or two until it turns from bright red to a deeper red color. Once dissolved, stir in the flour and cook for 1 minute.

Step 5

Pour in the beef stock and Worcestershire sauce. Cook until it begins to boil, then return the ground beef to the pan. Cover, lower the heat, and simmer for 45 minutes.

Step 6

Add the peas and corn, mixing to combine. Cover and continue cooking for another 15 minutes.

Step 7

Taste and adjust seasoning as needed. Reserve.

Step 8

Preheat oven to 375ºF.

Step 9

Place potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Cook for 15 – 20 minutes, or until potatoes are fork-tender. Drain in a colander.

Pot

Fork

Step 10

Using a ricer, rice the potatoes back into the pot. Stir in the butter (sliced), warm cream, 1 cup of the cheese, yolk, and a generous pinch of salt and pepper. Stir until the butter and cheese have melted and everything is well combined. Taste and adjust seasoning.

Step 11

Top the meat with dollops of the mashed potatoes, using a spatula to spread them out evenly. Melt the remaining butter in the microwave, then drizzle over the mashed potatoes. Finish with the remaining shredded cheese.

Spatula

Step 12

Place the sauté pan on a baking sheet (to catch any drips) and in the preheated oven. Bake until the potatoes are lightly browned and the edges are bubbling, about 30 minutes. If desired, pop under the broiler for 3 to 5 minutes for deeper browning.

Cast Iron Skillet

Baking sheet

Step 13

Let the shepherd's pie rest for 10-15 minutes before serving.

NOTES

Step 14

Don’t own an overproof sauté pan? You can make the filling using a regular sauté pan and skillet, and then transfer it to a large (3qt) baking dish.

Step 15

Shepherd’s Pie VS Cottage Pie: The main difference between them comes down to the type of meat filling used. Shepherd’s pie is made of ground lamb while cottage pie uses ground beef.

Step 16

Make-Ahead: Shepherd’s Pie can be prepared and assembled 2-3 days ahead of time. Let it cool completely, then cover and refrigerate until ready to serve. It will take a little longer in the oven, since it will be cold from the fridge.

Step 17

Leftovers: Leftovers will keep in the fridge, tightly covered or stored in an airtight container – for 3 to 5 days.

Step 18

Freeze – You can freeze shepherd’s pie for up to 2 months. Thaw overnight in the fridge before baking.

Step 19

Reheat – Reheat your shepherd’s pie in the oven, covered with foil, at 350ºF, for 1 hour or until hot.