This shepherds pie is easy to make and tastes simply amazing. Shepherds pie means lamb while cottage pie means beef - so you can change the recipe easily depending on your tastes - the secret to the mashed potato topping is to use a ricer and add parmesean!
Course Main dish
Cuisine Irish
Keyword cottage pie, shepherds pie
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 15servings
Calories 231kcal
Author Ashlee Marie
Ingredients
Meat mixture
1 1/2lbsground lamb or beefor a mixture of the two
olive oil
2carrots diced
1large onion diced
4clovesgarlic minced
2Tbsptomato paste
2-3sprigs Thyme
2-3sprigs Rosemary chopped
1/2Cbeef broth
1TbspWorcestershire sauce
2Tbspred wineoptional
Salt and Pepper to taste
1/2Cfrozen peas
1/2Cfrozen cornor skip the corn and do 1 C peas
Mashed Potatoes
4-5Large potatoes peeledand cubed for faster boiling if you want
1/4Cheavy whipping cream
4Tbspmelted butter
Salt and Pepper to taste
1/2Cfreshly grated parmesan cheeseplus more for sprinkling
then start the meat - add the ground meat to a 12 inch skillet and brown
drain all the grease/fat (this is important so you don't get soupy/greasy meat when you scoop the final dish)
add a splash of olive oil and add the carrots, onions and garlic - cook a min or two
add the fresh thyme and rosemary, salt and pepper, worcestershire sauce, tomato paste, beef broth and red wine.
stir it and keep cooking until you cook down the liquid to almost nothing - it will still be moist but not wet.
add the frozen peas and carrots and give it a quick stir then scoop into whatever container your going to bake it in
the potatoes should be done now so it's time to mash them - you can do this however you want - I prefer to rice them - it's amazing
add the melted butter, cream, salt and pepper to taste and the parmesan and fold together - it will be really creamy
add on top of the of the meat mixture - you can pipe it on to be pretty like I did or just plop and spread - don't leave it perfectly smooth though, take a fork and mess it up so that it has texture.
top with with a light sprinkling of parmesan and bake it for 20 mins, until the potato tips are golden