Shepherd's Pie Recipe

All About Shepherd's Pie

This Shepherd's Pie recipe comes from Chef Dave Nelson, a big potato fan. Also known as Cottage Pie, this dish is an adaptation of traditional English meat pies that date back to the Middle Ages.

Where Did Shepherd's Pie Originate?

Shepherd's pie is a classic British dish consisting of minced meat, typically lamb (hence the name "shepherd's" pie), cooked with vegetables such as onions, carrots, and peas, topped with mashed potatoes, and baked until the top is golden brown. It's hearty and comforting and often enjoyed during colder months. Sometimes, it's made with ground beef instead of lamb, called "cottage pie."

Shepherd's pie originated in the United Kingdom, particularly England and Scotland. It emerged as a way to use leftover roasted meat, particularly lamb, by mincing it, combining it with vegetables, and topped with mashed potatoes. The exact origins are unclear, but it became a popular British dish known for its hearty and comforting qualities. Over time, variations of the dish have been developed, but it remains a staple comfort food in British households and is enjoyed in many other parts of the world.

Ingredients

The crucial ingredients in shepherd's pie typically include:

1. Minced meat: Traditionally, lamb is used, but beef can also be used. This is the "meat" component of the dish.
2. Vegetables: Common vegetables include onions, carrots, and peas. These are often sautéed with the meat, adding flavor and texture to the filling.
3. Mashed potatoes are used as the pie's topping. They provide a creamy and comforting layer that contrasts with the savory filling.
4. Seasonings: Ingredients like salt, pepper, and herbs such as thyme or rosemary are often used to season the meat and vegetable filling.

While these are the basic ingredients, variations of shepherd's pie may include additional ingredients or different seasonings based on personal preferences or regional variations.

In the kitchen, I tried to be sly,

Cooked up a storm, oh my, oh my!

Shepherd's pie, a culinary delight,

But my dog stole it, out of sight!

Now he's dreaming of sheep in the sky,

While I mourn my dinner, a canine heist, oh why!

📖 Recipe

Print Recipe

Shepherd’s Pie Recipe

Prep Time45 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: English

Keyword: shepherd's pie

Ingredients

• 3 large russet potatoes
• 1 teaspoon salt
• 4 tablespoons butter
• 1 clove garlic minced
• 1 medium yellow onion small dice
• 1½ pounds ground beef lean
• salt and fresh cracked pepper to taste
• beef broth
• 1½ cups canned shoe peg corn drained
• 1 cup frozen peas
• ½ cup heavy cream warmed
• 2 tablespoons butter
• 1 egg yolk slightly beaten
• Parmesan cheese freshly grated, optional

Instructions

• Preheat your oven to 350° F.
• Scrub the potatoes and peel them. Cut the peeled potatoes into uniform pieces about one inch cubed and rinse in cold running water.

  Place the cubed potatoes into a pot with the salt and cover with cold water. Bring to a boil and cook until fork tender.
• While the potatoes are cooking, saute the onions and garlic in the butter for two minutes, then add the ground beef.

  Cook the ground beef, stirring with a wooden spoon until it has lost all redness.
• Season with salt and pepper and add a half cup or so of beef broth to keep it moist and flavorful.
• Place the meat and onion mixture into a 2 quart casserole dish and top with an even layer of the shoe peg corn and peas.
• Drain the cooked potatoes in a colander and return them to the pan and continue to cook on the stove over low heat for an additional 2 minutes to remove any excess moisture.

  Process the potatoes in a potato ricer or by hand, incorporating the warm cream and butter. Season with salt and pepper.
• Top the meat and corn with an even layer of the mashed potatoes and make some squiggly lines on the surface with a fork.
• Brush the surface with the beaten egg yolk to produce a nice color and add flavor.

  (Optionally, you can dust the surface with some fresh grated Parmesan)
• Bake for 30 minutes until top of the casserole is golden brown and the contents a bit bubbly.
• Allow to sit for a couple of minutes before serving.

Notes

This dish can be made with a number of meats or vegetables. Lamb can be substituted or carrots and peas could be used. Many English versions of this recipe used Worcestershire Sauce to flavor the meat. When lamb is used in many countries, the dish is called Cottage Pie.