Cottage or Shepherd's Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
729 kcal
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Course
Main Course
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Cuisine
British
Cottage or Shepherd's Pie
Description
This recipe uses ground beef or lamb sautéed with chopped onions and sliced mushrooms to form the savory base. Garlic, fresh thyme, and Worcestershire sauce enhance the mixture with aromatic and umami notes. Carrots and peas add vegetable texture and sweetness, while beef broth moistens the filling until the liquid reduces and vegetables cook through.
The filling is layered in a baking dish and topped with a mix of grated cheddar cheese and creamy mashed potatoes. The potatoes are spread or piped in ridges or peaks and more cheddar cheese is sprinkled on top before covering the dish and baking. The oven heat melts the cheese and develops a golden crust on the potato topping.
This dish is filling, combining tender meat and vegetables with a smooth, cheesy mashed potato layer. It is well-suited for cooler weather and makes use of leftover mashed potatoes effectively. Serving as a classic comfort food, it fits well as a main course with simple sides.
The notes suggest using ground lamb, beef, or turkey based on preference and recommend sharp English cheddar for authentic flavor.
Ingredients
Shepherd's Pie
- 3 Tablespoons neutral cooking oil use a neutral oil or mild olive oil, generic cooking oil
- 1 onion chopped
- 1 1/2 lb. ground beef or ground lamb
- 2 cups carrot frozen or fresh
- 2 cups pea frozen or fresh
- 8 ounces mushrooms sliced
- 1 clove garlic minced
- 1 Tablespoon Worcestershire sauce or to taste
- 1 Tablespoon thyme fresh chopped
- kosher salt to taste
- black pepper to taste
- 10 ounces cheddar cheese grated (divided, sharp
- 4 cups potato mashed
- 3/4 cup beef broth
Instructions
- In a medium sized skillet, heat the oil until shimmering. Add onions and cook 2-3 minutes. Add the mushrooms, ground lamb or beef, stirring to break it up about 5 minutes.
- Add garlic, thyme and Worcestershire sauce. Saute until meat is no longer pink.
- add beef broth, carrots and peas. Cook until broth is reduced and veggies are cooked
- Season to taste with salt and pepper
- Put meat mixure into a casserole dish. (You can also use a souffle dish or oval baking dish...something between 8"x8" and 13"x9").
- Top with 1/2 cup cheddar cheese.
- Spread or pipe mashed potatoes and top with remaining grated cheese. You'll want ridges or peaks in the potatoes. Top with remaining shredded cheese.
- Cover with foil and bake at 350 degrees F. for 45 minutes or until hot and bubbly and cheese is melted.
Notes
- Ground lamb, beef, or turkey can be used according to preference.
- Leftover mashed potatoes work well for the topping in this recipe.
- Use sharp English cheddar for a traditional taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 729kcal | 36% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 46g | 71% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 590mg | 25% |
| Potassium | 1077mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4968IU | 99% |
| Vitamin C | 42mg | 47% |
| Calcium | 400mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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