Traditionally called Cottage Pie the Shepherd's pie is a classic hearty dish that is truly a feel good kind of food. Try replacing the regular mashed potatoes with sweet potatoes to give this dish a great new taste. This is a favorite recipe that I have used for years. And like with any Shepherd's pie you can add whatever you have leftover from the fridge or pantry.
Prep Time: 30 minutes
Cook Time: 40 minutes
- 2 lb. peeled potato, cut into large cubes
- 6 tbsp milk
- 1 stick butter, cubed
- Salt and ground black pepper
- 1/2 tbsp vegetable or olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup frozen peas
- 1 cup frozen Lima beans (optional)
- 1 cup frozen corn
- 1 clove garlic, minced
- 2 cups cubed beef (or if you prefer ground beef)
- 1 pint beef stock
- 1 cup chopped white mushrooms
- 2 tbsp finely chopped flat leaf parsley
- 1 tsp dried thyme
- 1 tsp paprika
- 1 cup Cheddar Cheese
- Heat the oven to 375°F
- Boil the potatoes until soft, drain. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.
- Heat the vegetable/olive oil in a large deep pan. Add the onion and carrot and fry for about 5 minutes or until soft. Add the garlic and cook for another minute.
- Add the cubed beef or ground beef and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley, mushrooms, Lima beans, corn, and season with salt and pepper. Cover with a lid and cook for 15 minutes.
- Remove the lid and cook uncovered for 10 minutes to reduce the sauce slightly.
- Place the meat sauce into an 8"by 3" deep ceramic or glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top and bake in the heated oven for 30 - 35 minutes until the surface is crisp and browned. Serve immediately.