United Kingdom Shepherd's Pie
Shepherd’s pie, a warm, filling one-dish meal, is another classic British comfort food. Originating in Scotland and traditionally made with ground lamb or mutton, it is now often made with ground beef. Purists may consider a shepherd’s pie made with anything but lamb or mutton to be more properly called a cottage pie.
Recipe Servings: 8
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lbs (1.8 kg) russet or gold potatoes, peeled and quartered
- 4 Tbsp (60 g) butter
- ¼ cup (60 ml) cream
- Salt, to taste
- Ground black pepper, to taste
- 1 Tbsp (15 g) butter
- 1 Tbsp (15 ml) olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, crushed
- 1 Tbsp (15 ml) tomato paste
- 2 lbs (907 g) lean ground lamb or beef
- 2 Tbsp (30 ml) Worcestershire sauce
- ½ cup (120 ml) beef stock
- 1½ cups (225 g) garden peas, fresh or frozen
- Mashed potatoes, as needed for topping
- Salt, to taste
- Ground black pepper, to taste
Directions
- Preheat oven to 400°F (200°C).
- Place the potatoes into a pot of cold water with a large dash of salt.
- Bring to a boil and simmer until tender, about 20 minutes.
- Drain water when potatoes are fork-tender, leaving potatoes in pot.
- Mash potatoes with butter and cream.
- Season with salt and pepper to taste.
- Melt butter and oil together in a skillet over medium heat.
- Sauté diced onions, carrots, celery, and garlic until tender, about 8 minutes.
- Season with salt and pepper.
- Mix in tomato paste, then add ground meat and cook, stirring frequently, until meat is cooked (about 10 minutes).
- Pour in beef stock and Worcestershire sauce.
- Simmer for 10 more minutes.
- Season with salt and pepper to taste, and then stir in the peas.
- Spoon mixture into a baking dish, smoothing the top evenly.
- Spread mashed potatoes over meat mixture, covering it evenly.
- Bake for 20 minutes.
- Serve hot.
For Topping:
For Filling:
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