I was looking for a recipe to make with ground lamb, and stumbled across Shepherd’s Pie. But then I realized that ground lamb is hard to find in the US, and I don’t really like it. So this is a beef or beef/pork version of Shepherd’s Pie, and I think it’s delicious. Technically a Shepherd’s Pie made with beef is called a Cottage Pie, but American’s have mostly never heard of Cottage Pie, so I’m sticking with the name we know. The pie was an instant hit when I tried it with the family, although there was some confusion about why a thing called “pie” didn’t include a pie crust.
Shepherd’s Pie is essentially a ground meat based filing topped with mashed potatoes and baked in the oven. Think of the mashed potato topping at an upper crust to the pie. It’s a perfect recipe for a cast iron skillet or dutch oven so you can make the meat and veggie filling on the stove, add the mashed potato topping, and move the pan to the oven to finish. It could also be cooked in a skillet on the stovetop and then transferred to a more traditional casserole dish, but that would mean more dishes to wash.
I’m including the recipe for basic mashed potatoes, but it’s much easier if you cook extra mashed potatoes with some other meal and freeze them until you’re ready to make Shepherd’s Pie. You can thaw the frozen mashed potatoes in the fridge overnight and you’ll be ready to pull together Shepherd’s Pie fairly quickly for a filling and simple weeknight meal.
You can use the ground meat of your choice. Lately, with beef prices so high and a concern about how beef cattle contribute to climate change, I’ve been experimenting with a ground beef and ground pork combination. A 50/50 mix of ground beef and ground pork seems to work well in Shepherd’s Pie. Ground lamb would be more traditional, and also climate friendly, if you like ground lamb.
Ingredients
Method
- If you don’t have leftover mashed potatoes from another meal, start by boiling cubed, peeled potatoes in a large saucepan with enough water to cover the potatoes. Bring water to a boil over high heat, then reduce heat to medium and simmer until a knife easily pierces potatoes with no resistance, 10 -15 minutes. Exact timing depends on the size of your cubed potatoes, with larger cubes needing longer to cook.
- Drain potatoes. Using a fork or potato masher, mash potatoes with butter and milk. Set aside until ready to assemble.
- While the potatoes are boiling, brown ground meat in a large oven proof skillet or dutch oven, if available. Or use a regular skillet and plan to transfer to a casserole dish later. Drain excess fat.
- Add onion, (optional carrots), celery, and garlic and cook, stirring and scraping the bottom of the pot, until veggies are just beginning to soften slightly.
- Begin preheating oven to 425 F.
- Sprinkle flour over ground meat in pot, then stir in.
- Add tomato paste, beer or water, beef broth, thyme, and Worcestershire.
- Bring meat mixture to a simmer, then reduce heat to low and simmer until sauce is reduced and thick, about 10-15 minutes. Season with salt and pepper to taste.
- If needed, transfer meat sauce to a deep baking dish, being careful not to fill more than halfway. Top with mashed potatoes, leaving or creating a rough top texture to help with browning.
- Transfer to the oven and bake until potato topping is browned and heated through, about 15-20 minutes depending on how cold the potatoes were when you put them in the oven.
- Serve with a side of peas.
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