Cottage Pie (a.k.a. Shepherd's Pie)
Recipe By: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
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!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/03/cottage-pie-a-k-a-shepherds-pie/