Shepherd’s pie

Cottage Pie (Shepherd's Pie) is a hearty dish loaded with comforting flavors from the top layer of mashed potatoes all the way down to the ground beef and gravy!

5 from 2 votes

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Course: Main Course

Cuisine: American, Irish, Scottish

Keyword: shepherd's pie

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 438kcal

EQUIPMENT

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Large pot
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Potato masher
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Frying pan
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9x13-inch casserole dish

INGREDIENTS

Potatoes

3-4 large russet potatoes
½ cup salted butter
⅓ cup grated parmesan cheese
½ cup whole milk
1 teaspoon garlic powder
½ teaspoon ground black pepper

Meat Filling

2 tablespoons olive oil
1 cup chopped yellow onion
1½ pounds ground beef
1 tablespoon dried garlic
½ tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon steak sauce such as A1
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen peas
1 cup frozen carrots

INSTRUCTIONS

Potatoes

Peel and dice the potatoes into small chunks and add to a large pot and cover with water.
3-4 large russet potatoes
Bring the water to a boil and reduce it to a simmer. Cook for 15 to 18 min ( depending on the size of your chopped potatoes) or until a knife can cut through a piece of potato easily.
Drain the potatoes and place them back in the pot and mash the potatoes with a potato masher.
When most of the potatoes are broken up, add the butter, milk, parmesan cheese, garlic, and pepper. Continue mashing the potatoes until they are smooth.
½ cup salted butter, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, ½ cup whole milk, ⅓ cup grated parmesan cheese

Meat filling

Preheat the oven to 350°F.
Add the olive oil to a large skillet and fry the chopped onions until soft.
2 tablespoons olive oil, 1 cup chopped yellow onion
Add ground beef and cook until browned.
1½ pounds ground beef
Add the garlic, parsley, thyme, rosemary, salt, and black pepper and stir.
1 tablespoon dried garlic, ½ tablespoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, ½ teaspoon ground black pepper
Sprinkle in the flour and mix until well combined.
2 tablespoons all-purpose flour
Add the Worcestershire, balsamic vinegar, steak sauce, tomato paste, and beef broth. Mix together and cook for 4 to 5 min.
2 tablespoons Worcestershire sauce, 1 tablespoon balsamic vinegar, 1 tablespoon steak sauce, 2 tablespoons tomato paste, 1 cup beef broth
Add the frozen carrots and peas.
1 cup frozen peas, 1 cup frozen carrots
Pour the mixture into a 9x13-inch casserole dish and top with the potatoes.
Cover the casserole dish with foil and bake in the oven for 30 min. Remove the foil and bake for an additional 10 min or until the top starts to brown.

NOTES

How To Store: You should store Shepherd’s pie in the refrigerator. Wrap it in foil or plastic wrap to stay fresh for 4 to 5 days.

How To Freeze: Yes, shepherd’s pie does great being frozen! To freeze, wrap it tightly in foil and then store it in the freezer for 4 to 6 months. Since it freezes well, you can make it ahead for a freezer meal for yourself, a friend, or a family member!

NUTRITION