Reinventing comfort: A modern take on classic shepherd’s pie
Don't enjoy standing over the stove every day? This dish will certainly simplify your life. The classic shepherd’s pie is an easy way to prepare a hearty, homemade meal that you can make once and savour for a few days. The combination of creamy potatoes, juicy meat, and aromatic sauce will have you reaching for this meal time and again.
Shepherd’s pie, also known as cottage pie, hails from British cuisine and was originally a method of using up leftover meat and potatoes. The traditional recipe uses minced lamb, which is cooked with vegetables and placed into a casserole dish, then covered with creamy mashed potatoes. However, if you're not fond of lamb, feel free to substitute it with minced beef or any other meat of your choice. It's worth noting, though, that technically speaking, this version is known as cottage pie. Whichever version you choose, you can freely experiment with the additions: from peas to celery or parsnip.
Recipe for shepherd’s pie
Although shepherd’s pie appears simple, there are a few tips to bear in mind. It's best to mash the potatoes while they're hot and not blend them, so the purée remains fluffy and doesn't turn sticky. The meat should be sautéed until browned and then simmered on a low heat for longer to allow the flavours to meld together and prevent the filling from becoming too watery. I recommend sprinkling grated cheese on top and using the grill function at the end to create an irresistible crispy, golden crust.
Ingredients for the meat layer:
- 500g of minced meat (traditionally lamb; you can substitute with beef or a beef-pork mix),
- 1 onion,
- 2 cloves of garlic,
- 2 carrots,
- Half a cup of green peas (can be frozen),
- 2 tablespoons of tomato purée,
- Half a cup of stock,
- 1 tablespoon of Worcestershire sauce,
- Salt and pepper,
- Herbes de Provence or thyme.
Ingredients for the potato layer:
- 700–800g of potatoes,
- 2–3 tablespoons of butter,
- About 50ml of milk or cream,
- Salt and 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 purée, stock, 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 grill for a few minutes to achieve a golden crust.
