Cottage or Shepherd's Pie
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.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Entree
Cuisine: British
Servings: 6 servings
Calories: 729kcal
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
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.
- 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.
Serving: 1piece | Calories: 729kcal | Carbohydrates: 42g | Protein: 38g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 590mg | Potassium: 1077mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4968IU | Vitamin C: 42mg | Calcium: 400mg | Iron: 4mg