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”. This version is gluten free. (If you don’t want to read about my time working in pubs, feel free to click the “jump to recipe” button.”)
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. As an Amazon Affiliate, I earn commission on qualifying purchases)
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.
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. (Note the ceiling and fat and spatula stuck on pan)
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.
What’s the difference between Shepherd’s Pie and Cottage Pie?
A classic shepherd’s pie is made from lamb; shepherd – lamb, and a Cottage Pie is made out of beef. But in the US, not many Americans know the difference, and tend to label them both as “Shepherd’s Pie”. Of course you can also substitute ground turkey in place or the ground beef or lamb.
I imagine it was created by a frugal farmer’s wife as a good way to stretch that pound of “ground meat”. When it’s mixed with plenty of vegetables and topped with lots of mashed potatoes, it makes for a hearty meal.
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 Shepherd’s 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”. She put a layer of grated cheese under the mashed potatoes as well as on top.
What makes this recipe gluten free?
Traditional Shepherd’s or Cottage Pie usually is made with gravy that contains flour. I try to omit flour from a recipe if I feel I can do it without compromising the flavor. So while it has broth, there are no thickeners in it. We find that there is no sacrifice in taste or texture.
A great way to use leftover mashed potatoes!
You’ll need about 4 cups of mashed potatoes. That works out to about 2 large russets, boiled and mashed with butter, cream or milk, salt and pepper. BUT if you have leftover mashed potatoes, you’re halfway there!
(Postscript; 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.)
If you’re looking for another way to eat Shepherd’s Pie, these individual Shepherd’s Pie Baked Potatoes would be great for Game Days!
Cottage or Shepherd's Pie
Ingredients
Shepherd's Pie
- 3 Tablespoons oil use a neutral oil or mild olive oil
- 1 onion chopped
- 1 1/2 lb. ground beef or ground lamb
- 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
- 10 ounces sharp cheddar cheese grated (divided)
- 4 cups mashed potatoes
- 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.
Video
Notes
- Ground lamb, beef or turkey may be used
- This is a great way to use leftover mashed potatoes!
- Use a sharp English cheddar for a great traditional flavor.
Kristina Ferry says
What 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
KTF, I bet you could write it! Just sit down and try, you’d be amazed at how the memories just flow!
Sandy Loper says
awwww… 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
I just remember the smell of grease and cigarette smoke that permeated that place…and the zillions of mugs of hot tea!
Tamara says
I 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
Tamara, I agree with you. We avoid red meat too. So most of the things I make, I substitute ground beef for turkey.
Betsy says
Love 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
What’s gobbler pie?
Betsy says
The name for the turkey version, instead of Cottage Pie.
Karen @ The Food Charlatan says
What a great story Cynthia! What an adventurous spirit you have! I would never have had the guts. Awesome memories!
Betsy | The JavaCupcake Blog says
I can’t wait to try this recipe!! It looks so delish!
Catherine says
Dear 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
How many servings does this recipe make? Just wondering how many I can feed off of this.
Mani says
I 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
Awesome! Glad you found an adaptation for you family!
Birdie says
Do you think I could make this and then freeze in serving size containers?
Cynthia says
Sure! I do it all the time!
Lindsay says
When using a bad of mixed vegetables, what amount should I use?
Cynthia says
I 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.
Joe says
Sorry. Maybe I’m blind, but your first step shows to “heat the oil”, but no where on the ingredients list do you show oil of any kind. Olive oil, vegetable oil?? And how much?
Thanks.
Cynthia says
Sorry Joe! 2-3 tablespoons of a neutral oil or mild olive oil. Recipe amended!
Beth says
How long to bake it? Your recipe says “bake at 350° or till hot and bubbly and cheese is melted.” ♀️
Cynthia says
It’s in the “cook time” 45 minutes…but I’ve added it to the instructions as well…Looks like it might have been deleted.
Hema says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
cyndy says
Oh how I love this story – sounds like something my father would have done too! Fantastic version of this favorite – the double cheese is a winner!
Cynthia says
Dads are the best aren’t they? Thanks!
Kristen Wood says
I made this with plant-based meat crumbles and it turned out fabulously! Thank you for the wonderful recipe! 🙂
Kira says
This looks delicious, would love to try this and get away from all the Xmas food for a day 🙂
Denay DeGuzman says
This yummy recipe was just like the one my mom used to make for St. Patrick’s Day. It’s easy to assemble and so delicious!
Cynthia says
Glad it reminds you of your mom’s!
Heather Castillo says
Oh yum! Shepherds pie is one of my favorites. Can’t wait to try your recipe.
AISilva says
So glad to find this recipe. I had never made a sheperds pie before but it turned out great and my family loved it. Can’t wait to make this again!
Cynthia says
so glad you liked it! Thank you!
Dannii says
This is such classic comfort food and a favourite with my kids too.
Jupiter Hadley says
I love a good shepherds pie, though cottage pie is what I end up making! It’s the perfect time of year for it too, as it’s such a hearty dish.
Catherine says
Looks absolutely gorgeous and delicious! This is right up my alley…perfect on a cold winter’s day. I haven’t had cottage pie in ages..thank you for this wonderful recipe. XO
Sandy says
Perfect!!
Cynthia says
Thanks! You were there!
Chef Mimi says
I’ve always loved shepherd’s pie, but it must be 25 years since I’ve made it! I have no idea why – maybe because my hubs doesn’t want a lot of carbs, even though if I made this he’d eat it! Thanks for the reminder.
Jacqueline Debono says
I love shepherd’s pie (well usually it’s a cottage pie) and make it pretty often. It’s so moreish we always end up eating too much! I’ve never added cheese to it but love the idea!
Pauline says
Great recipe enjoyed with my family a keeper
Lauren says
Such a great Shepherd’s Pie and just a bonus that it’s gluten free!
Cynthia says
Thank you!
Eliza says
What a great recipe! This combination of flavors is the ultimate comfort food dinner. Thanks for another winner from What a Girl Eats!
Cynthia says
You’re welcome! I appreciate your comments, thank you!
Jill says
What a great adventure! You are brave for traveling that far without a job beforehand. I’ve only visited London for a few days, on a trip my senior year of college. I’d love to go back someday. In the meantime, I make both Shepherd’s and Cottage Pie often at home. We add cheese to ours too! So good.
Cynthia says
London is one of the greatest cities in the world! I hope you get back soon!
Kechi says
First, this is one incredible Shepherd’s pie; so rich, loaded, and just comforting. I like seeing your photos from your first cooking in a hostel. Beautiful memories.❤️
Sara Welch says
This is my kind of comfort food! Enjoyed this for dinner last night and it did not disappoint! Easily, a new favorite dish!
Sandhya S says
Simple and comforting Shepherd’s pie. Makes a hearty weeknight meal for the family!
Cynthia says
Thank you!
Anjali says
This was such a comforting classic dish to make for our Sunday night family dinner! Super filling and everyone loved it!
Andrea says
Such a classic. Perfect family meal. Hearty and comforting.
Cynthia says
That it is!
veenaazmanov says
Delicious and the perfect weekend meal for my family. Bursting with all the nutrition and flavors of the combinations used. Looks so festive too.