Shepherd's pie: A timeless comfort dish with modern twists
Don't like standing over the stove every day? This dish will definitely make your life easier. The classic shepherd’s pie is a simple yet hearty way to create a homemade meal that can be prepared once and enjoyed for several days. The combination of creamy potatoes, juicy meat, and aromatic sauce will make you want to reach for this meal again and again.
Shepherd’s pie, also known as cottage pie, originates from British cuisine and was originally a way to use up leftover meat and potatoes. The traditional recipe calls for ground lamb, which is cooked with vegetables and placed into a casserole dish, then covered with creamy mashed potatoes. However, if you're not a fan of lamb, nothing is stopping you from substituting it with ground beef or another meat you prefer. It's worth noting, though, that technically speaking, this version goes by a different name – cottage pie. Regardless of which version you choose, you can freely experiment with additions: from peas to celery or parsnips.
Recipe for shepherd’s pie
Even though shepherd’s pie seems simple, there are a few things to keep in mind. It's best to mash the potatoes while hot and not blend them, so the purée retains its fluffiness and doesn't become sticky. The meat should be sautéed until browned and then simmered longer on low heat so the flavours meld better and the filling doesn’t get too watery. I recommend sprinkling grated cheese on top and using the grill function at the end to create a crispy, golden crust that no one can resist.
Ingredients for the meat layer:
- 500 g of ground meat (traditionally lamb; you can substitute with beef or a beef-pork mix),
- 1 onion,
- 2 cloves of garlic,
- 2 carrots,
- 125 mL of green peas (can be frozen),
- 2 tablespoons of tomato paste,
- 125 mL of broth,
- 1 tablespoon of Worcestershire sauce,
- salt, pepper,
- Herbes de Provence or thyme.
Ingredients for the potato layer:
- 700–800 g of potatoes,
- 2–3 tablespoons of butter,
- about 60 mL of milk or cream,
- salt, pepper,
- optional: grated cheese (e.g., cheddar or parmesan) on top.
Preparation method:
- Boil the potatoes in salted water. Drain, add butter and milk, and mash into a smooth purée. Season with salt and pepper.
- Prepare the meat layer: sauté the onion and garlic in a pan, add the grated carrot. After a moment, add the meat and fry until browned. Then add tomato paste, broth, Worcestershire sauce, peas, and spices. Simmer for 15–20 minutes until the excess liquid evaporates and the flavours meld well.
- Transfer the meat layer to a casserole dish. Spread the mashed potatoes on top. You can smooth them out or create patterns with a fork (they'll brown nicely). If you like, sprinkle with cheese.
- Bake at 180°C (top and bottom heat) for 20-25 minutes until the top is lightly browned. At the end, you can broil for a few minutes to achieve a golden crust.
