I know, I know, traditional 'Shepard's pie' is made with lamb. I don't like lamb. So technically, this is called 'Cottage Pie'. Make it with lamb if you prefer. But that's gross. I guess you could also use a mixture of pork, beef and lamb. I mostly just use beef. Sometimes I add fried panceta, but that's just me. I say this is a "Canadian" dish. It's a British Isles/ Scottish thing. But I'm Canadian, so I'm stealing credit for my home team. My kids love this. I love how easy it is to make, freeze, reheat and eat. I might make five of them at once and pop them into the freezer for fast meals on cool nights. Also, I like mashed potatoes. A lot. The 'prep' time is how long it takes me to peel potatoes and chop an onion. The cooking time is from the time the onion hits the pan until the whole deal is out of the oven.
My Private Note
quart c ...
Units: US | Metric
- 1 lb lean ground beef or 1 lb ground lamb
- 1/2 small onion, chopped finely
- 1 teaspoon olive oil, for frying
- 1 -2 garlic clove, minced
- salt, to taste
- pepper, to taste
- 2 beef bouillon cubes
- 1/4 cup flour
- 1/2-1 cup water
- 1 1/2 cups corn niblets or 1 1/2 cups frozen mixed vegetables
Mashed potato topping
- 1Peel and quarter potatoes and set them in a pot of water to boil (on high).
- 2In a large pan on the stove, quick fry the onions in the olive oil (maybe 2 minutes), until they are translucent- NOT burned.
- 3Add the minced garlic to the onions and fry for 30 sec to 1 minute longer.
- 4Add the lean (or extra lean) ground beef.
- 5Fry the beef/ onions until the beef is BROWN. Not gray. BROWN. Some bits might stick to the bottom. That's flavour, that's good. If there is a lot of fat, try to drain some off.
- 6In a bowl mix a couple teaspoons of water with the Oxo packets (or just use fresh beef stock), and deglaze the pan with the beef stock.
- 7Add your salt and pepper now too- I find it takes quite a lot of salt. Almost half a teaspoon.
- 8Next, add the flour to the remaining water and blend it well.
- 9Pour it into the beef/onion/stock mixture and let it thicken for a few minutes. I stir vigorously here so that there aren't any "lumps" in the gravy.
- 10Once the 'gravy' is thick, I add the veggies. Usually I use frozen, and just keep adding them until I think there are enough.
- 11By this time, your potatoes should be ready to mash.
- 12Salt, butter, milk and mash, until your potatoes are thick and creamy.
- 13Then, here's my trick (Thank You, Alton Brown)- I add a raw egg and mash the heck out of all of it. The egg helps the potatoes stay 'together' and brown nicely. Try it one time, and if you don't like it, leave the egg out next time.
- 14Pour the meat mixture into a cassarole dish (size depends on whether you like a "deep" pie).
- 15Top with the potatoes. I have a friend who puts some shredded cheese on top. I've had it, it's pretty good, but I prefer plain potatoes with a smidgen of butter smeared around the top.
- 16Bake at 400F for 20 minutes, or until the top is nice and golden brown. Or, freeze it unbaked, well wrapped in saran wrap and tinfoil. Just remember to take the saran wrap off, because I forgot once, and that's a mess you just don't want to think about.
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Nutritional Facts for Cottage/ Shepherd's Pie
Serving Size: 1 (361 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 574.9
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 9.4 g
- Cholesterol 93.5 mg
- Sodium 850.6 mg
- Total Carbohydrate 67.2 g
- Dietary Fiber 7.4 g
- Sugars 4.8 g
- Protein 32.1 g