The difference between "cottage pie" and "shepherd's pie" is the meat used. Cottage pie is made with beef and shepherd's pie is made with lamb (think St. Patrick's Day). This recipe works beautifully with either meat. It also works with leftover roast beef or roast lamb (which is the way my mother made it). If using leftovers, you can skip browning the meat. For a side dish, it's hard to beat steamed cabbage with butter. (Larger image.) Serves 4.
For more casserole ideas check out "On a (Casse)Roll."
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 1/2 lb. lamb or beef; cut into 1/2” cubes
- Salt and ground black pepper to taste
- 2 Tbsp. vegetable oil
- 1 sm. onion; chopped
- 1 sm. carrot; cut into 1/4" slices
- 1 tsp. tomato paste
- 1/2 tsp. dried thyme
- 1 Tbsp. flour
- 2/3 cup beef broth
- 1/2 tsp. Worcestershire sauce
- 1/3 cup frozen peas
- 1 lb. Yukon gold potatoes; peeled and cut into 1" cubes
- 2 Tbsp. butter; softened
- 2 Tbsp. whole milk, heavy cream, or half and half
- Salt to taste
Preparation:
1. Season meat with salt and pepper. In a large skillet, heat 1 tablespoon of oil over medium-high heat and brown beef. Reserve meat on a plate.
2. Add a tablespoon of oil to skillet and reduce heat to medium. Sauté onions and carrots with tomato paste and thyme until onions are translucent and carrots are tender.
3. Stir in flour and cook, stirring, for another 3 minutes.
4. Add beef broth, wine and Worcestershire sauce to skillet. Increase heat to high, bring just to a boil then reduce the heat to low. Partially cover skillet, and simmer for 25 minutes until beef is tender. Remove from heat and allow to cool.
5. In the meantime, boil potatoes until tender, drain and add butter, milk and salt to taste. Mash coarsely.
6. Heat oven to 400F.
7. Stir peas into meat mixture then pour into a small baking dish. Spoon mashed potatoes over the top and gently spread to completely cover and seal edges. Place on a center rack in the oven and bake 20 to 25 minutes or until top begins to brown.
Note: Although this doesn't freeze well (the potatoes turn gray) it's every bit as good the second day so it makes great leftovers.