5 from 8 votes
If you’re in the mood for a flavorful, hearty, savory comfort-food classic recipe, this Shepherd’s Pie – Cottage Pie is going to hit the spot, dead on at dinner. Made with lean ground lamb or beef, fresh organic veggies, and topped with delicious garlic cheddar mashed potatoes, then baked to perfection
Shepherd’s Pie – Cottage Pie
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

A flavorful, hearty, savory comfort-food classic recipe, Shepherd’s Pie aka Cottage Pie is going to hit the spot. Made with lean ground lamb or beef, fresh organic veggies, and topped with delicious garlic cheddar mashed potatoes, then baked to perfection.

Course: Main Course
Cuisine: English, Irish
Keyword: Cottage Pie
Servings: 8 People
Calories: 587 kcal
Author: Heidy McCallum
Ingredients
For the potatoes
  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 1/2 cup grated Irish cheddar cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
For the meat filling
  • 2 tablespoons olive oil
  • 1 large chopped onion
  • 2 carrots peeled and diced small
  • 4 cloves garlic minced
  • 1 1/2 pounds ground lamb or lean beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen organic peas
Instructions
  1. Peel the potatoes and cut. Place in a medium pan and cover with cold water. Set over high heat, bring the potatoes to a boil. Once boiling, , decrease the heat to maintain a simmer and cook until tender, approximately 15 minutes. Place the half-and-half and the butter into a microwave-safe container and heat in the microwave, about 35 seconds. Drain the cooked potatoes, then return to the pan. Mash the potatoes and then add the half and half, unsalted butter, salt and fresh ground pepper and continue to mash until smooth.

  2. Preheat the oven to 400 degrees F.

  3. While the potatoes are cooking, prepare the meat filling. Place the olive oil into a large saute pan and set over medium high heat. Once the heats, add the chopped onion and diced carrots and saute just until they begin to soften, about 4 minutes. Add the garlic and stir to combine. Add the ground lamb or lean ground beef, kosher salt and freshly ground pepper, cook until browned and cooked through. Sprinkle the meat with the all-purpose flour and toss to coat, continuing to cook for another minute. Add the organic tomato paste, vegetable broth, Worcestershire, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 12 minutes or until the sauce has thickened.

  4. Add the carrots and peas to the lamb or beef mixture and place evenly into an 11 by 7-inch glass baking dish. Top with the cheddar mashed potatoes, smooth with a rubber spatula.

  5. Bake for 25- 30 minutes or just until the potatoes begin to brown. Remove from the oven and place on a cooling rack for about 15 minutes before serving.