Shepherd’s Pie is the ultimate winter dinner. Technically, I make Cottage Pie since I use beef. Shepherd’s Pie is traditionally made with lamb, but most Americans use beef and still refer to it as “Shepherd’s Pie.” However, if we’re going to get technical, this recipe is for Cottage Pie. Layers of beef, veggies and mashed potatoes, served with the best mustard ever created make for a tasty meal, whatever you choose to call it. Put this on your weekly meal plan immediately.
DISCLAIMER: I cheat….badly…when I cook this on busy weeknights. Rather than making mashed potatoes from scratch, I purchase Bob Evans Original mashed potatoes from the refrigerated section at Publix and nobody ever questions me! Here is my semi-homemade recipe:
Ingredients
- 1 tub of Bob Evans Original Mashed Potatoes (original style)
- 8 Tablespoons (1 stick) butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables—diced carrots, corn, peas
- 1 1/2 lbs ground round beef
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
Shepherd’s Pie (Cottage Pie) Veggies
Instructions
Sauté vegetables: Melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
Shepherd’s Pie/ Cottage Pie Beef
Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9×13 casserole).
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. I usually top with shredded cheddar and let that melt for the last few minutes of cook time.
I failed to take a picture of the finished product. My family was circling me in a feeding frenzy. However, you MUST serve this with a dollop of Colman’s mustard. Warning: it’s got a little kick, so use sparingly at first. I dream about this stuff.
Colman’s Mustard
