Cottage Pie (aka Shepherd's Pie)

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If this were make with ground lamb, it would be called “Shepherd’s Pie”, but our ground beef version is tasty, filling, and more appropriately called Cottage Pie. Prep to table in just about an hour.

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Serve this up for a new family favorite!

INGREDIENTS:

Meat Filling:
2 tablespoons olive oil
1 cup chopped onion
1 lb. 90% lean ground beef
2 teaspoons dried parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels

Potato Topping:
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

INSTRUCTIONS:

Meat Filling.

  • Fry the onions in oil for about 5 minutes, stirring occasionally.

  • Add the ground beef to the skillet and break it apart with a spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

  • Stir in the Worcestershire sauce and garlic. Cook for 1 minute.

  • Stir in the the flour and tomato paste. Incorporated well, insuring there are no clumps of tomato paste remaining.

  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

  • Set the meat mixture aside. Preheat oven to 400 degrees F.

Potato topping.

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

  • Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

  • Pour the meat filling into a 7” x 11” or 9” x 9” baking dish. Spread it into an even layer. Spoon the mashed potatoes into an even layer on top of the meat.

  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

Notes

*If you can’t find the mixed peas and carrots package, you could substitute 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.

We made this dish in our cast iron skillet.

We made this dish in our cast iron skillet.