When the first cold snap comes, I make shepherd's pie. A savory filling of ground meat, carrots and peas simmers in a thick gravy, then goes under a thick layer of buttery mashed potatoes that bakes until the peaks turn golden and crisp. Our British friends will tell you that it is only shepherd's pie when it is made with lamb, and cottage pie when it is beef. At our house we use whichever is in the fridge, and nobody has ever complained. It is a whole meal in one dish.
Servings: 6 · Prep: 30 min · Cook: 50 min
Ingredients
- 2 1/2 lb (1.1 kg) russet potatoes, peeled and cut in chunks
- 4 tbsp (55 g) butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 egg yolk
- 1 1/2 tsp, divided salt
- 1 tbsp (15 ml) vegetable oil
- 1 1/2 lb (680 g) ground lamb or ground beef
- 1 large onion, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp dried thyme
- 1 cup (140 g) frozen peas
- 1/2 tsp black pepper
Method
- Put the potatoes in a large pot, cover with cold water, add 1 tsp of the salt and bring to a boil. Simmer for 15 to 18 minutes, until a knife slides in easily. Drain well and let them steam dry in the colander for 2 minutes.
- Return the potatoes to the pot and mash them with the butter and warm milk until smooth and fluffy. Beat in the egg yolk, which helps the top turn golden. Taste and add salt if needed.
- While the potatoes cook, heat the oven to 400°F (200°C). Heat the oil in a large skillet over medium-high heat, add the ground meat and cook for 6 to 8 minutes, breaking it up, until browned. Spoon off most of the fat.
- Add the onion and carrots and cook for 6 to 8 minutes, until the onion is soft. Stir in the garlic and tomato paste and cook 1 minute, then sprinkle in the flour and stir for 1 minute more.
- Pour in the broth and Worcestershire sauce, add the thyme, the remaining 1/2 tsp salt and the pepper, and simmer for 8 to 10 minutes, stirring now and then, until the gravy is thick. Stir in the frozen peas.
- Spread the filling in an 8×11-inch (20×28 cm) or 2 1/2-quart (2.4 liter) baking dish. Spoon the mashed potatoes over the top, starting at the edges to seal in the filling, then rough up the surface with a fork.
- Set the dish on a baking sheet to catch any drips and bake for 20 to 25 minutes, until the filling bubbles at the edges and the potato peaks are golden. Rest 10 minutes before serving.
Tips and variations
- Make sure the mashed potatoes are fairly stiff; very loose potatoes sink into the filling.
- Sprinkle 1/2 cup (50 g) of grated sharp cheddar over the potatoes before baking for a cheesy crust.
- You can assemble the pie a day ahead, cover and refrigerate it, then bake it for 35 to 40 minutes straight from the fridge.
- Leftover Sunday roast, finely chopped, makes a wonderful filling in place of the ground meat.
Scoop it out hot, with a little extra gravy if you have it, and let the cold night do its worst outside. Enjoy!
