Shepherd's Pie Recipe (Cottage Pie)
Servings: 8 bowls
Calories: 441kcal
Make classic shepherd’s pie (aka cottage pie) with creamy mashed potatoes, rich beef or lamb filling, and everyday veg.
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Equipment
Ingredients
Mashed Potatoes:
- 4 medium to large Russet potatoes , peeled and diced
- 4 tablespoons unsalted butter
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Meat Base:
- 4 tablespoons unsalted butter
- 1/2 cup white onion , chopped
- 2 ribs celery , chopped
- 3 cloves garlic , minced
- 1 ½ pound 90/10 ground beef or ground lamb
- 10 ounces frozen pea, carrot, corn and green bean vegetable mix
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon homemade Italian seasoning
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- ½ cup low sodium beef or chicken broth
- shredded cheese and fresh parsley , optional for garnish
Instructions
Mashed Potatoes:
- Place the peeled and diced 4 medium to large Russet potatoes in medium pot with boiling water. Boil until fork tender, approximately 15 minutes. Drain.
- Transfer the potatoes to a mixing bowl and using a ricer or potato masher, blend with the 4 tablespoons unsalted butter and season with the 1/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside.
Meat Base:
- Preheat the oven to 400°F. Coat a 9x13 casserole dish with cooking spray. Set aside.
- Melt the 4 tablespoons unsalted butter in large skillet over medium-high heat. Add chopped 1/2 cup white onion and 2 ribs celery and cook for 3 minutes.
- Add the minced 3 cloves garlic to the pan and cook for one minute. Place the 1 ½ pound 90/10 ground beef or ground lamb in pan along with the f10 ounces frozen pea, carrot, corn and green bean vegetable mix. Cook for an additional 5-7 minutes until meat is brown. If there is excessive grease, drain at this time. Stir in the 2 tablespoons tomato paste, 2 tablespoons flour, 1 tablespoon Worcestershire sauce, 1 tablespoon homemade Italian seasoning, 1/4 teaspoon fine sea salt , and 1/4 teaspoon ground black pepper. Pour the ½ cup low sodium beef or chicken broth into the beef and stir again until it has been absorbed.
- Transfer the beef mixture to the prepared casserole dish. Top the beef with the mashed potatoes.
- Bake for 30 minutes. If you want browned topping, broil for 1-2 minutes, watching closely to prevent burning. Remove from oven and cool for 10 minutes.
- Top with cheese or parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Notes
- Storage: Store the leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven before serving.
- Make-ahead: Assemble up to 24 hours in advance, cover and refrigerate; add 10-15 min to bake time.
- Freeze: Wrap tightly (unbaked or baked) up to 3 months; thaw in fridge overnight.
- Reheat: 350°F, covered, 20-25 min (individual portions 5-7 min in microwave).
Nutrition
Calories: 441kcal | Carbohydrates: 28g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 195mg | Potassium: 862mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2269IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 4mg
