SW Shepherd’s Pie

Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Recipe Last Updated: October 26, 2023

Cooking Intensities

• Overall Difficulty: Medium (Involves coordinating multiple components)

• Hands-On Work: Medium-High (Chopping, sautéing, mashing)

• Wait Time: Low (Mostly active cooking)

Equipment You’ll Need

• Large, oven-safe skillet or a 9×13 inch baking dish

• Large pot for boiling potatoes

• Potato Masher or Ricer

• Colander

• Measuring cups and spoons

• Wooden spoon or spatula

Ingredients

For the Mashed Potato Topping:

• 2 lbs (about 900g) Russet or Yukon Gold potatoes, peeled and quartered

• 1/2 cup whole milk, warmed

• 4 tablespoons unsalted butter

• 1/2 cup sour cream or Greek yogurt

• 1 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 1 large egg yolk (optional, for a richer, golden-brown top)

For the Savory Meat Filling:

• 1 tablespoon olive oil

• 1 large yellow onion, finely diced

• 2 medium carrots, finely diced

• 2 cloves garlic, minced

• 1.5 lbs ground lamb (traditional) or ground beef (for Cottage Pie)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons tomato paste

• 1 cup frozen peas

• 1 cup frozen corn

• 2 tablespoons all-purpose flour

• 1 cup beef or chicken broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon fresh rosemary, finely chopped (or 1/2 tsp dried)

• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water.

2. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

3. Drain the potatoes thoroughly in a colander. Return them to the hot pot and let them sit for a minute to steam off any excess moisture.

4. Mash the potatoes until smooth. Add the warm milk, butter, sour cream, salt, and pepper. Mash again until creamy and well-combined. Stir in the egg yolk if using. Set aside.

Pro-Tip: For an extra-smooth and lump-free topping, pass the cooked potatoes through a ricer before adding the other ingredients.

Step 2: Build the Savory Filling

1. While the potatoes are boiling, heat the olive oil in a large, oven-safe skillet over medium-high heat.

2. Add the diced onion and carrots. Sauté for 5-7 minutes, until the onions are translucent and the carrots have begun to soften.

3. Add the minced garlic and cook for another minute until fragrant.

4. Add the ground meat, breaking it up with a wooden spoon. Cook until well-browned, about 8-10 minutes. Season with salt and pepper.

5. Stir in the tomato paste and cook for 1 minute, allowing it to coat the meat and deepen in color.

6. Sprinkle the flour over the meat mixture and stir continuously for another minute to cook off the raw flour taste.

7. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan—this is flavor!

8. Add the frozen peas, corn, rosemary, and thyme. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, until the sauce has thickened. Taste and adjust seasoning if needed.

Step 3: Assemble and Bake

1. Preheat your oven to 400°F (200°C).

2. If your meat filling is not already in an oven-safe dish, transfer it to a 9×13 inch baking dish.

3. Spoon the mashed potatoes over the meat filling. Use a fork to spread them evenly and create decorative peaks across the top. These peaks will become deliciously crispy and golden in the oven.

4. Place the dish on a baking sheet (to catch any potential bubble-overs) and bake for 20-25 minutes, or until the filling is bubbly and the potato topping is golden brown.

5. For an extra-golden top, you can broil for the last 1-2 minutes, but watch it closely to prevent burning!

Step 4: Rest and Serve

1. Remove the Shepherd’s Pie from the oven and let it rest for at least 10-15 minutes before serving. This is a crucial step! It allows the filling to set, making it much easier to slice and serve neatly.

2. Scoop onto plates and enjoy this classic, heartwarming dish.

Make-Ahead & Storage Instructions

• Make-Ahead: You can assemble the entire pie, cover it tightly, and refrigerate it for up to 2 days before baking. When ready to eat, bake from cold, adding an extra 10-15 minutes to the baking time.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

• Freezing: Shepherd’s Pie freezes exceptionally well. Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

• Reheating: Reheat individual portions in the microwave. For larger portions, reheat in a 350°F (175°C) oven until warmed through, about 20-30 minutes.

Nutrition Information

(Please note: The following is an estimate based on the ingredients used and may vary depending on specific brands and portion sizes.)

Serving Size: 1/6 of the recipe
Calories: 485
Total Fat: 24g

• Saturated Fat: 11g

• Trans Fat: 0g
  Cholesterol: 115mg
  Sodium: 980mg
  Total Carbohydrates: 38g

• Dietary Fiber: 5g

• Sugars: 8g
  Protein: 29g

Vitamin D: 1mcg | Calcium: 85mg | Iron: 4mg | Potassium: 1050mg

This recipe provides an excellent source of Vitamin A (from the carrots) and Potassium. For a lower-sodium version, use low-sodium broth and reduce added salt.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.