So here is the recipe. As you may already know, traditional Shepherd's Pie calls for Lamb, but can be substituted with ground beef instead; in which case it would be called "Cottage Pie" instead. I used ground beef in my recipe because I had it on hand, but if you want to get really traditional, go and get yourself come Lamb at the grocery store.
This recipe easily makes enough to feed a family of 4-6 people with leftovers to spare. Let me know how yours turns out too and if you did anything different. I've only made this once so far and would love to hear suggestions on how to improve it (if that's possible). Enjoy!
- 4 medium/large russet potatoes
- 1 stick butter or margarine
- 1/2 teaspoon garlic powder
- 2 pounds ground beef (or lamb)
- 1 Tablespoon cooking oil
- 1 medium yellow onion, chopped
- 3-4 medium/large carrots, sliced (Not too thin or too thick!)
- 1 cup of peas
- 2 cloves of garlic, minced
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 Tablespoons flour
- 2 Tablespoons tomato paste
- 2 Tablespoon Worcestershire sauce
- 1 teaspoon oregano
- 1 cup beef broth
- 1 cup shredded cheese (optional)
- First, cook the potatoes: Peel them and chop into smaller chunks (for faster cooking), place in a large pot of boiling water and cook until potatoes are tender (15-20 minutes). Drain water, add stick of butter and powdered garlic, and mix with hand mixer until smooth of lumps. Cover and set aside.
- Preheat oven to 375 degrees F and grease a 9x13 inch baking dish. Set aside.
- Add chopped onion and sliced carrots to large skillet with cooking oil of choice. Let simmer, stirring frequently, for 4-5 minutes until onions are cooked through. Set aside.
- In another large skillet, add beef/meat, minced garlic, salt and pepper. Brown over medium-high heat until fully cooked. Drain excess grease.
- Sprinkle flour over meat mixture and cook, stirring constantly, for 1 minute.
- Stir in beef broth, tomato paste, worcestershire sauce and oregano. Bring to a boil then reduce heat to medium-low.
- Stir carrots, onion, and peas into meat skillet. Cook for another 5 minutes on medium-low heat, stirring often, until heated through.
- Pour meat/veggie mixture into prepared baking dish. Spread mashed potatoes evenly over the top of the meat and cover potatoes with shredded cheese (optional).
- Bake in the oven, uncovered, for 30-35 minutes. Casserole should be bubbly and hot. Remove from oven and let stand for a few minutes to cool slightly before serving.
- Devour... Like a lady should.