Cottage Pie (Shepherd's Pie)
cottage pie, shepherd's pie
12 in Cast iron skillet or a 9 by 13 casserrole dish
For Mashed Potatoes
yukon gold or russet potatoes
(peeled and quartered)
(or to taste)
For Pie Filling
(use ground mutton for shepherd's pie)
cooking oil of choice
(cubed about a cup)
frozen green peas
(use cornstarch if gluten free)
each of dry rosemary and thyme
Shredded Cheese of choice
(i used cheddar)
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
For the best mashed potatoes check out my
mashed potatoes guide here.