This classic Shepherd’s Pie aka Cottage Pie has ground beef with tender vegetables in a rich beef gravy and is topped with mashed potatoes. This English dish is traditionally made with lamb or mutton but I have used ground beef in this recipe.
Ingredients and Substitutions
- Ground Meat: You can use any ground meat in this recipe. Although lamb is traditional, I most often use ground beef. Leftover roast meat also works very well.
- Vegetables: Frozen mixed vegetables make preparation quick and easy, but you can use leftover roasted vegetables too. If using fresh vegetables, steam them until tender or cook them with the beef before adding them to the dish.
- Mashed Potatoes: Traditional mashed potatoes are what I most often use, but you could use sweet potatoes or even cauliflower mash! If you’re in a hurry, you can use store-bought mashed potatoes.
This dish is easy because you are able to make part, or all of it, ahead of time. This makes it perfect for a busy week night when you don’t want to stand over the stove.
Classic Shepherd’s Pie
Ingredients
Instructions
-
Boil the potatoes
In a large stockpot, bring water to a boil.
Add washed and cleaned potatoes to the pot and boil for 15 minutes or until fork tender.
-
Cook meat mixture
While the potatoes cook, heat olive oil in a large oven safe skillet, add onions.
Saute until translucent then remove from pan into a bowl. Add in some mushrooms and cook until the water has evaporated.
Add your onions back in along with your ground beef and seasoning then cook for a few minutes more. Add in beef stock and beef base.
Stir in cornstarch slurry and simmer for a few minutes to let it thicken then remove from heat.
-
Assemble Pie
White your meat mixture thickens, pour the cooked potatoes into a colander to drain.
Put back in the pot and add heavy cream, butter, salt and pepper. Mash until smooth.
Spread potatoes on top of the meat mixture in an even layer and place in the oven.
Cook for 20 minutes at 350 degrees.
