Shepherd’s Pie (Cottage Pie)

Shepherd's Pie (Cottage Pie)

Shepherd’s Pie or Cottage Pie has a very interesting history, and I never actually did any research on it how it was born until today! 

This “International” dish is cooked in many countries and, of course, it is loved here in the USA. What’s not to love, it’s meat and ‘tatoes pie?!

Let me just say that my family passionately love Shepherd’s Pie. I don’t make it often enough, but when I do, a whole dish is spotlessly clean!


I know it’s not traditional, but sometimes I add smashed or refried beans as well. You have no idea how carbliciously delicious this is.

Other than that, I don’t add anything out of the ordinary, except maybe cheese… I mean, let’s get it real, everything tastes better with cheese -at least in my eyes! 🙂

Seriously, you guys can use whatever veggies you have or what’s in the season. I made this before with roasted mashed sweet potatoes, cauliflower mash, and use what I had in my fridge. Extremely versatile. 

Whatever you are calling this pie in your country you have to agree with me that it is one delicious dish! I hope you make it soon and if you do share it with me via Instagram.

Tag me @sandraseasycooking #sandraseasycooking so I can see your creation.

Shepherd’s Pie (Cottage Pie)

This meal is easy to prep a day or two ahead. Wrap, refrigerate and bake later. 

If you have leftover mashed potatoes it is even easier. 

Course Main Course
Keyword baking, dinner, lunch, comfort food
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 2 Lb Potatoes, peeled, quartered and boiled, w/ 1/2 tsp Salt 900g-1kg
  • 1 Tbs. Butter + 1 Cup of Low-fat Milk + salt to taste
  • 1 Tbs. Oil Canola, Corn or Vegetable
  • 1 Lb. Ground Beef, 90% lean 10% fat (or any on hand) 450g
  • 1/2 onion chopped
  • 1 cup Peas optional
  • 1 cup Sweet Corn optional
  • 1 Carrot diced
  • 2 Garlic Cloves minced (or garlic powder)
  • 1/2 cup Parsley chopped
  • Salt and Pepper to taste
  • 1 cup Shredded Cheese Blend optional

Instructions

  1. After potatoes, boiled and they are tender with the masher, mash, and add butter, milk, and salt to taste. Mash until smooth, then sprinkle a bit of Parsley optional*, cover and set aside.
  2. In a skillet, add oil, preheat then add ground beef, stir and let it cook for a minute or two, then add onion and peas. Stir, and don’t let it burn.
  3. Add other ingredients, corn, carrot, garlic and remaining parsley, season with salt and pepper to taste. Stir and cook on medium high until meat is completely cooked through and no longer pink.
  4. Preheat oven at 375F (190C) and in the baking dish/deeper, add meat and veggies first, then spread equally mashed potatoes. Add Cheese on top, more or less it’s up to you.
  5. Bake for 20 minutes or until the Cheese is bubbly and melted.
  6. Serve it with a fresh salad such as pico de gallo, green salad or similar.

Recipe Notes

  1. You may use other meat or a mix of different meat such as beef and pork, chicken and pork, ground lamb etc. Adding garlic and/or parsley in the mashed potatoes gives you so much flavor.
  2. For less guilty mashed potatoes you can use Buttermilk or Yogurt instead of butter and minced or powdered garlic to enhance the flavor.
  3. You may use cauliflower mash instead of mashed potatoes if you are doing low carb diet. 


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