Ok, ok, this is not actually a Shepard’s Pie. Most of us Americans call it Shepard’s pie, but the original is made with lamb. This featured one is made with ground beef, and is truthfully called Cottage pie, just to be correct. Whatever you call it, this classic is one of my favorite dishes of all time, and I hope you enjoy it as well, and cook it with me!
What you’ll need:
- 2 tbsp Canola oil
- 1 onion, chopped
- 1 package frozen peas and carrots
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire Sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp black pepper
- salt
- 2 – 3 pounds potatoes
- 4 tbsp butter
- 1/4 cup Half and Half
Heat the canola oil in a frying pan and sauté the chopped onion over medium heat for 4 minutes. Add garlic and sauté for another minute. Add ground beef, 1 tsp salt and 1/2 tsp black pepper. Cook thoroughly until brown. Add chicken broth, Worcestershire sauce, tomato paste, rosemary and thyme, stir to combine and bring to a boil, then simmer for 12 minutes.
In the meantime, prepare mashed potatoes by peeling and boiling the potatoes in salt water. Mash them with butter and Half and Half (add milk if you prefer a softer consistency). Add salt if necessary. Add peas and carrots to the beef mixture, bring to a boil, then simmer for another 5 minutes, add salt to your preference.
Preheat oven to 400 degrees.
Add the beef mixture to bottom of an oven proof baking dish. Next, spread the mashed potatoes on top. Be sure to cover all corners with the potatoes with a spatula to prevent bubbling. Bake uncovered for 25 minutes and voilà!
Bon Appétit!
