A recipe for traditional Shepherd’s Pie – or Cottage Pie – with ground beef, gravy, vegetables, and a mashed potato topping.
- 1 1/2 pounds ground beef
- salt and pepper
- 1/2 tablespoon vegetable oil
- 1 onion, minced
- 1 carrot, peeled and sliced to 1/4 inch thick
- 1/2 tablespoon tomato paste
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/8 cup dry red wine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried
- 1/2 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into 2-inch cubes
- 3 tablespoons melted butter
- 1/3 cup milk, hot
- salt and pepper
- 1 large egg yolk
FOR THE FILLING
- Season the beef with salt and pepper. Heat a large Dutch oven over medium high heat. Brown the ground beef. Transfer beef to a bowl.
- Add the 1/2 tablespoon oil to the pan and heat until shimmering. Add the onion, carrots, and a bit of salt and cook until softened. Stir in the tomato paste and garlic and cook until fragrant. Stir in the flour; cook for 1 minute. Whisk in the broth, wine and Worcestershire, scraping up any browned bits. Stir in the thyme and the reserved ground beef and bring to a simmer. Cover, reduce to low and cook for 25 to 30 minutes.
FOR THE TOPPING
- Place the potatoes in a large saucepan and cover with water. Bring to a simmer and cook until tender, about 25 minutes. Drain the potatoes, return them to the pan, and mash. Stir in the butter, then the milk until incorporated. Season with salt and pepper, then stir in the egg yolks.
- Heat the oven to 400F. Stir the peas into the beef mixture, then pour into a baking dish. With a large spoon, drop spoonfuls of the potatoes over the filling, then spread them out to the edge of the dish to ensure a tight seal. Bake in the middle of the oven until the top turns a golden brown, 20 to 25 minutes. Let rest for 5 to 10 minutes before serving.
adapted from America’s Test Kitchen Family Cookbook