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Cottage Pie (a.k.a. Shepherd’s Pie)


Cottage Pie   This meal is always a huge hit at our house. There is never even enough leftover for the dogs to lick and I am pretty sure I have seen my family members licking their plates. I found this recipe *I think* on Pinterest a while back and made it, loved it and failed to bookmark it. Whoops! The next time I went to make it, I couldn't find it! We were all extremely devastated. Especially my poor husband who was forced to choke down a different recipe, which he did. He even asked for seconds, but also asked why I didn't make the other recipe... Oh man. Well, now St. Patrick's is coming up and of course we must have some Irish food on the table - I am not Irish, I am Scotch but apparently Jeremiah is a bit Irish and therefor I am the lone non-Irish person in the house. But I still love the food :) Since it was such a disaster trying to find a new delicious Cottage Pie recipe, (which by the way, Cottage Pie is made with beef, Shepherd's Pie, as most call it here in the U.S, is made with lamb - duh. Shepherds...sheep. Makes sense.) I knew I must locate the original one. Which meant I had to figure out where I would have looked for it in the first place. I have many sources for recipes so this took a while, but I finally found it through Pinterest. Hooray! Everyone was quite pleased and again, nothing left for the doggies. Poor little things. Oh, I did allow them to clean up after the baby, she thoroughly enjoyed it but is a rather messy eater and did allow a few things to drop. I love Pinterest. It's awesome.
Cottage Pie (a.k.a. Shepherd's Pie)
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Dinner
Serves: 4-6
Ingredients

  • For the Filling:
  • 2 Tb unsalted butter
  • 1 large onion, chopped fine
  • 3 medium carrots, diced
  • 2 pounds ground beef OR ground lamb
  • course salt and ground black pepper
  • 5 Tb flour (I use whole grain)
  • 1 Tb tomato paste
  • ¼ cup heavy cream
  • 1¾ cups chicken broth
  • ¾ cup beer
  • 2 Tb soy sauce
  • 2 tsp fresh thyme leaves
  • 1 cup frozen peas

  • For the Topping:
  • 2½ pounds yukon gold potatoes. peeled and cut into chunks
  • Salt
  • 2 Tb unsalted butter, melted
  • ⅓ cup heavy cream, warmed
  • 1 large egg, beaten
Preparation Instructions
  1. I like to get the potatoes started first, so place them in a large pot and cover with water, toss in a bit of salt and bring to a boil. Once boiling, reduce to a simmer and cover, cook until soft and easily pierced with a fork.
  2. While the potatoes are cooking make the filling. In a large skillet or dutch oven, melt the 2 tablespoons of butter.
  3. Add the onion and carrots and cook until slightly softened.
  4. Once the carrots are soft add the meat, breaking up into small bits with a spoon or one of those mix and mash things from pampered chef - if you don't have one, buy one, they're amazing. Cook the meat until there is no more pink.
  5. Add the flour and tomato paste and cook until the paste just starts to brown, then add the broth, beer, soy sauce and thyme.
  6. Cook until mixture is thick and bubbly, about 15-20 minutes. While this is happening, preheat your oven to 375˚.
  7. Add in the peas and then pour into your baking dish, a deep dish pie plate work well or a 8" casserole dish.
  8. Then place the potatoes into a mixer fitted with the whisk attachment.
  9. Add the butter and heavy cream and beat on medium high until fairly smooth. These will not be light and fluffy mashed potatoes like you might be used to - for this sort of a dish you want the potatoes to be a bit on the heavy side.
  10. Once they are smooth scoop the potatoes on top of the meat mixture and smooth with a fork.
  11. Next brush a little of the beaten egg over the top of the potatoes and pop the pie in the oven, just until hot and bubbly, about 15 minutes.
  12. Then turn your oven to broil and broil it just for a minute or two to crisp the top.
  13. You are now ready to serve!
  Thanks so much for the amazing recipe: http://laurassweetspot.com  

Comments

  1. Colleen says:

    So many thanks for the Cottage Pie recipe ~ & since I’m Scotch/Irish I can now have both….you know that war going on inside…..LOL

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