Cottage Pie (Shepherd's Pie)
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Equipment
- 12 in Cast iron skillet or a 9 by 13 casserrole dish
Ingredients
For Mashed Potatoes
- 2 ½ lbs yukon gold or russet potatoes (peeled and quartered)
- 4 Tbsp butter
- ¾ cup milk
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp onion powder
For Pie Filling
- 1 lb ground beef (use ground mutton for shepherd's pie)
- 1 tbsp cooking oil of choice
- 1 medium onion chopped
- 3 carrots (cubed about a cup)
- 1 cup frozen green peas
- 2 Tbsp flour (use cornstarch if gluten free)
- 1 tsp garlic powder
- 1 tsp each of dry rosemary and thyme
- 1 tsp bouillon powder
- 1 tsp pepper flakes
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Tomato Paste
- 1 rib celery chopped
- 2 bay leaves
- 2 ½ cup beef stock
Optional topping
- ½ cup Shredded Cheese of choice (i used cheddar)
Instructions
Make Mashed Potatoes
- Boil potatoes in water till they are fork tender about 15 mins (check out my mashed potatoes guide linked in notes)
- Drain Potatoes, mash, add milk, butter salt, black pepper and onion powder. Mix to combine and set aside.
Make the Pie Filling
- Saute onions in a 12 inch cast iron skillet, then add ground beef. stir till all pink is gone.
- Add spices and stir to cobine.
- Stir in tomato paste, worcestershire sauce and beef stock.
- Mix in the chopped carrots and celery, then add the slurry and green peas
- Cook for about a minute after adding the slurry then for another minute after adding the peas.
- Turn off heat
Assenbling the Pie
- Preheat oven to 400F, Press down and level the filling.
- Add the mashed potatoes in random dollops (this wil help when you spread the mash so you dont pick up the filling in the process)
- Gently spread mash to cover the top of the meat filling. Try to seal the edges by heting the mash very close there.
- Top Mash with Shredded Cheese
- Bake for 20 to 25 minutes or until the cheese is melted and top is crusty
Notes
- For the best mashed potatoes check out my mashed potatoes guide here.