Shepherd’s pie is a comforting, hearty, Classic English dish. Traditionally Shepherd’s pie, is made with ground lamb, when beef is used, it’s called “Cottage Pie”. (It’s also gluten free)
After I finished cooking school, I decided to move to England and get a job. I’d never had a “real” job before. Well, unless you count babysitting, and Carl’s Jr. counter girl in high school. My dad bought me a one way plane ticket and then put me on the plane with $500 in Traveler’s Cheques and told me, “This is it. (This post was originally published on January 19th, 2012, has been updated and contains affiliate links)
When you run out of money, you’re coming home and getting a real job!” I didn’t actually believe him…until the moment when I got on the plane and realized he hadn’t laughed, nor given me any more money. I spent the entire 11 hour flight, figuring out a plan.
Saute onions, beef and mushrooms.
Did I mention that I didn’t actually have a place to live or a job set up before I got there? I took the train from Gatwick to Victoria Station. Placing my luggage in a locker, I then took the Tube to Earl’s Court to find a room in a cheap hostel, grab a “Time-Out” magazine, and start looking for a job.
Add carrots and peas.
The first hostel I walked into was cute, clean and filled with Aussies and Kiwis. “Perfect!” I thought. Unfortunately, they did not have a room. As I walked down the steps, a girl came running after me. “Hey! Do you want to work here?” They had nothing for me there, but if I was willing, I could work at another hotel not too far away.
It would involve cooking, (check) and light cleaning (I hoped for “light”), but more importantly, it would be a place to sleep and they’d pay me! “Hotel” is a term I use loosely. In fact, it was what the British refer to as a “Doss-House”, cheap rooms for people on the “dole” (welfare).
My first job “cooking” at a hostel in London. Christmas, 1984. Pulling pints at the Orange Brewery near Sloane Square, 1984.
It was run-down and smelled of cigarettes and grease. I was expected to cook breakfast for a bunch of dicey men, in addition to Hoovering their rooms and emptying their trash! It was there I met Sandy, who had never held a real job either. Sandy came in to rent a room, not realizing that this was definitely not where she wanted to stay.
We 3 worker girls convinced her to bunk with us in the maid’s quarters. After 2 weeks of 15 hour days, Sandy and I landed jobs in a pub just off of Sloane Square. We shared a clean and spacious room, in a great part of London, and got paid.
Top with some of the grate cheese.
Shepherd’s Pie is traditionally made with lamb.
I imagine it was created by a frugal farmer’s wife as a good way to stretch that pound of “ground meat”, it’s mixed with plenty of vegetables and topped with lots of mashed potatoes. 
Actually a classic shepherd’s pie is made from lamb; shepherd – lamb, and a Cottage Pie would have been made out of beef. But in the US, not many Americans know the difference, and tend to label them both as “Shepherd’s Pie”. One pound of ground beef will stretch to feed 6 with the addition of all the vegetables, which is something I like when we’re trying to eat less meat in general.
Top with more grated cheddar.
This is one of those dishes, that if you ask 10 cooks how to cook a Shepherd’s Pie, you’ll get 10 different recipes. That’s the beauty of cooking, adapting, modifying, and putting your own twist on it.
Bake, covered until hot and bubbly.
My husband loves mashed potatoes and cheese, so I always make my Cottage Pie with plenty of both. I had to cook a lot of Cottage Pie when I was a cook at the John Bull Pub in Old town Pasadena, so this has evolved over the last 30+ years. The owner of the John Bull taught me her “secret” and that was to put a layer of grated cheese under the mashed potatoes as well as on top.
Enjoy your Shepherd’s (or Cottage) Pie.
(Post script; it was a full year before I cashed in my first Traveler’s Cheque and another 4 months before I asked for the return ticket home.)
Some of the items used in this post are available at my Amazon Affiliate store at no additional charge to you. Thank you for your support.
A classic British dish! Use ground beef for Cottage pie and ground lamb for Shepherd's pie. Use a sharp cheddar, preferably English if you can.
- 1 lb. ground beef or ground lamb
- 1 onion chopped
- 2 cups carrots and peas Frozen or fresh
- 8 ounces Mushrooms sliced
- 1 clove of garlic minced
- 1 Tablespoon Worcestershire sauce or to taste
- 1 Tablespoon fresh chopped thyme
- Kosher salt and black pepper to taste
- 2 potatoes boiled and mashed
- 10 ounces sharp cheddar cheese grated (divided)
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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.
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Add garlic, thyme and Worcestershire sauce. Saute until meat is no longer pink.
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Mix in carrots and peas.
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Season to taste with salt and pepper
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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.
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Spread or pipe mashed potatoes and top with remaining grated cheese.
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Cover with foil and bake at 350 degrees F. or until hot and bubbly and cheese is melted.
Kristina Ferry says
January 19, 2012 at 4:07 pmWhat a great recollect you have! Makes me nervous about my own as I could never detail or write out my past contiguous enough to be understood. Growing up in a Euro family, we got the cottage pie at least once a month. I wish I had it here now on this snowy day in Seattle, if only I could get out to the store for the ingredients. On the list, though! Thanks
Cynthia says
January 19, 2012 at 5:14 pmKTF, I bet you could write it! Just sit down and try, you’d be amazed at how the memories just flow!
Sandy Loper says
January 19, 2012 at 4:59 pmawwww… Nice story if I say so myself. You forgot to mention not only the “dicey” men, but the rather CRAZY women. And Cottage Pie? The best of comfort foods. Great recipe.
Cynthia says
January 19, 2012 at 5:16 pmI just remember the smell of grease and cigarette smoke that permeated that place…and the zillions of mugs of hot tea!
Tamara says
January 19, 2012 at 6:56 pmI simply adore shepard’s pie. I’m from Canada and it shows up on many pub menus there. My husband prefers to avoid red meat, so it can also be made with that vegetarian ground “meat” instead of beef and it is also yummy.
Cynthia says
January 19, 2012 at 10:45 pmTamara, I agree with you. We avoid red meat too. So most of the things I make, I substitute ground beef for turkey.
Betsy says
January 20, 2012 at 2:05 pmLove the story, thanks for sharing it! How about Gobbler Pie?? 🙂
Will be sure to try this soon…Ami’s lasagna was a great hit with my children, thanks again for that recipe.
Cynthia says
January 20, 2012 at 3:56 pmWhat’s gobbler pie?
Betsy says
January 20, 2012 at 7:04 pmThe name for the turkey version, instead of Cottage Pie.
Karen @ The Food Charlatan says
March 17, 2016 at 11:31 pmWhat a great story Cynthia! What an adventurous spirit you have! I would never have had the guts. Awesome memories!
Betsy | The JavaCupcake Blog says
April 12, 2016 at 8:59 amI can’t wait to try this recipe!! It looks so delish!
Catherine says
April 13, 2016 at 8:37 amDear Cynthia, I loved stepping back in time with you and reading up on your adventures in England. It’s crazy when you look back and reflect on all the things we had done without thinking twice….but I wouldn’t trade it in for anything! The shepherds pie looks absolutely delicious! xo, Catherine
Sara M says
March 14, 2017 at 11:39 amHow many servings does this recipe make? Just wondering how many I can feed off of this.
Mani says
July 3, 2018 at 5:29 pmI made this tonight for my family. Everyone loved it! Even the toddler.
I skipped the cheese and used almond milk because my aunt is allergic. Cooked the meat and veggies in a big cast iron skillet, put the mashed potatoes on top, and put it in the oven.
Tasted amazing! This is a keeper for sure.
Cynthia says
July 8, 2018 at 3:10 pmAwesome! Glad you found an adaptation for you family!
Birdie says
October 26, 2018 at 1:45 pmDo you think I could make this and then freeze in serving size containers?
Cynthia says
November 3, 2018 at 12:02 pmSure! I do it all the time!
Lindsay says
February 17, 2019 at 6:38 pmWhen using a bad of mixed vegetables, what amount should I use?
Cynthia says
February 17, 2019 at 6:46 pmI usually use a 10 oz bag, but the nice thing about something like this is that it’s not like baking…you can add more veggies or less if you choose. I do it by sight and decide on the ratio that way. You can use just peas and carrots, or corn, peas and carrots.