My Cottage Pie Aka Shepherds Pie Recipes

MY COTTAGE PIE (A.K.A. SHEPHERD'S PIE)

Steps:

• Scrub the potatoes and peel them if you wish--I don't.
• Cut them into chunks and boil them until tender.
• Meanwhile, peel and chop the onion.
• Peel and grate the carrot.
• Wash and chop the cabbage.
• In a large cast iron skillet, cook the ground beef until it is browned and no pink remains. Use the oil if the beef is very lean and inclined to stick.
• Remove it to a deep casserole using a slotted spoon.
• If there is more than a tablespoon of fat left in the skillet, drain most of it off.
• Sauté the onion in the remaining fat, then add the carrots, cabbage, and crushed tomatoes.
• Add all the seasonings and simmer until everything is getting soft--just a few minutes.
• Put the veg in the casserole and stir them up with the meat.
• Drain the potatoes and mash them with the butter and buttermilk.
• Season lightly with salt and pepper.
• Spread these over the meat and veg mix in the casserole.
• Sprinkle a little paprika over top, if you like.
• This can be baked at once or refrigerated for up to 2 days (well sealed!). Bake at 350°F.
• The time will depend on whether it goes in hot or cold; 45 minutes if it goes in warm (at once) or 1 1/2 hours if it is chilled.

EASY SHEPHERD'S PIE

Steps:

• Cover potatoes with cold water and 1 tablespoon of kosher salt in a large pot, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
• While potatoes are cooking, sauté the diced onion in 2 tablespoons of the butter in a large skillet until softened (about 2 minutes). Add the ground beef and sauté until JUST fully cooked, breaking it up with a spoon into small pieces (about 5-7 minutes). Season with salt and pepper to taste. Don't overcook it or it will be dry (see notes).
• When potatoes are soft enough to pierce easily with a fork, drain, and mash with 4 tablespoons butter and the milk (3/4 cup). Season with salt and pepper to taste.
• Layer ground beef mixture, frozen vegetables, and mashed potatoes in a 9x13 baking dish. Alternatively, divide the ingredients into two smaller baking dishes to freeze one (see notes).
• Use the back of a spoon to smooth the potatoes, leaving some ridges, or use a fork to "rake" a ridged pattern into the potatoes.
• Melt remaining tablespoon butter and drizzle evenly on top of potatoes.
• Bake at 425° F for approximately 30 minutes, or until potatoes begin to brown. Run the broiler for the last 5 minutes for extra crispy potatoes.

COTTAGE PIE (OR SHEPHERD'S PIE)

Steps:

• Preheat the oven to 375 degrees F.
• Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
• Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
• Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
• Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
• Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
• Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
• Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.
• Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.
• Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
• Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.

COTTAGE PIE RECIPE (BEST SHEPHERDS PIE)

Steps:

• Preheat the oven to 400 degrees F.
• Place a deep 13-14 inch cast iron skillet over medium heat. Add the ground beef, and sprinkle generously with salt and pepper. Break the ground beef into small pieces, with a wooden spoon, as it browns.
• Once the ground beef is fully cooked, move it to the sides of the skillet. Add the onions, carrots, and garlic. Sauté for 5-8 minutes to soften the onions and carrots. (The carrots should be partially cooked before baking.)
• Stir the mixture together. Then add in the frozen corn and pea, broth, tomato paste, Worcestershire sauce, mustard, cornstarch, and thyme. Mix well. Taste, then salt and pepper as needed.
• Turn off the heat. Spread the mixture evenly over the bottom of the skillet.
• Mix the shredded cheese into the mashed potatoes. (If using store-bought mashed potatoes, you may need to drain off the extra liquid or press the top with paper towels, before mixing in the cheese.)
• Scoop the mashed potatoes over the meat filling and spread it to the sides of the skillet, making sure there are no gaps. Immediately place the cottage pie in the oven. Bake for 20-25 minutes, until golden on top.