Cottage Pie (Shepherd's Pie)
My Diaspora Kitchen recipe - American
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2+1/2 lb yukon gold or russet potatoes ((peeled and quartered))
- 4 tbsp butter
- 3/4 cup milk
- 1/4 tsp salt ((or to taste))
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 lb ground beef ((use ground mutton for shepherd's pie))
- 1 tbsp cooking oil of choice
- 1 medium onion (chopped)
- 3 carrots ((cubed about a cup))
- 1 cup frozen green peas
- 2 tbsp flour ((use cornstarch if gluten free))
- 1 tsp garlic powder
- 1 tsp each of dry rosemary and thyme
- 1 tsp bouillon powder
- 1 tsp pepper flakes
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato Paste
- 1 rib celery (chopped)
- 2 bay leaves
- 2+1/2 cup beef stock
- 1/2 cup Shredded Cheese of choice ((i used cheddar))
Instructions
- 1
Boil potatoes in water till they are fork tender about 15 mins (check out my mashed potatoes guide linked in notes)
- 2
Drain Potatoes, mash, add milk, butter salt, black pepper and onion powder. Mix to combine and set aside.
- 3
Saute onions in a 12 inch cast iron skillet, then add ground beef. stir till all pink is gone.
- 4
Add spices and stir to cobine.
- 5
Stir in tomato paste, worcestershire sauce and beef stock.
- 6
Mix in the chopped carrots and celery, then add the slurry and green peas
- 7
Cook for about a minute after adding the slurry then for another minute after adding the peas.
- 8
Turn off heat
- 9
Preheat oven to 400F, Press down and level the filling.
- 10
Add the mashed potatoes in random dollops (this wil help when you spread the mash so you dont pick up the filling in the process)
- 11
Gently spread mash to cover the top of the meat filling. Try to seal the edges by heting the mash very close there.
- 12
Top Mash with Shredded Cheese
- 13
Bake for 20 to 25 minutes or until the cheese is melted and top is crusty