I know this is actually more of a cottage pie, and not a shepherd's pie, but I grew up knowing it as a shepherd's pie, so I am keeping the name here. This recipe is deceiving in that it has few ingredients, but they blend together so well and give so much flavor it tastes much more complex than it is. Pair it with a nice glass of red wine, maybe a roaring fireplace and you’re good to go.
Traditional Shepherd's Pie
I know this is actually more of a cottage pie, and not a shepherd's pie, but I grew up knowing it as a shepherd's pie, so I am keeping the name here. This recipe is deceiving in that it has few ingredients, but they blend together so well and give so much flavor it tastes much more complex than it is.Print Pin Rate Share
Servings: 6 Servings
for the potatoes:
- 2 pounds potatoes - peeled and quartered
- 4 tablespoon butter
- ¼ cup sour cream
- ¼ cup cheddar cheese - shredded
- salt and pepper - to taste
for the filling:
- 2 tablespoon olive oil
- 1 large onion - chopped
- 2 large carrots - peeled and chopped
- 2 cloves garlic - minced
- 1 pound ground beef
- 1 pound ground lamb - any gamey meat will work
- 2 tablespoon all-purpose flour
- 1 cup tomatoes - canned, drained diced
- 1 cup beef broth
- 2 tablespoon tomato paste
- 1 tablespoon rosemary - fresh, chopped
- 1 tablespoon parsley - fresh, chopped
- 1 cup frozen peas
to make the potatoes:
- In a large pot, bring the potatoes to boil in salted water, and boil until tender, about 20 minutes.
- When the potatoes are tender, drain them and mash them together with the butter, sour cream, cheese, salt and pepper.
while the potatoes are boiling you can:
- Preheat the oven to 375 F (190 C)
- Heat the oil in a large, heavy bottomed skillet over medium-high heat, add the onion and carrot, and cook until onion begins to soften, about 3 - 5 minutes, then add the garlic and cook for another minute or so.
- Add the beef and the lamb, generously salt and pepper, and cook until browned - about 10 minutes.
- Drain the fat from the pan, then sprinkle the flour over the meat and stir in the tomatoes, broth, tomato paste and herbs - simmer for about 5 - 10 minutes before adding the peas - then pour the mixture into a deep casserole dish.
- Spread the mashed potatoes evenly over the meat with a spatula, making sure to create a tight seal around the edges, and bake in the oven until golden brown, about 35 - 40 minutes.
Calories: 650kcal | Carbohydrates: 36g | Protein: 32g | Fat: 42g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 362mg | Potassium: 1302mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4491IU | Vitamin C: 39mg | Calcium: 128mg | Iron: 5mg
I made this minus the peas (yuk) last night but topped it with tater tots and cheese yummo
anyway it's made it's delicious
This was good, but it added corn and more carrots!!!!!
haha....why the f not
Never has Sour Cream or Cheese or even Garlic or Tomatoes been in this recipe. It was originally made from what was in the larder to feed the shepherd while he was in the fields.The real Shepherds Pie is nothing like this. As a British farmer/ shepherd we have always made it the traditional way which is .... 1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
3 tbsp milk