Shepherd’s Pie is a delicious comfort food originating in Ireland that is typically prepared with lamb. Beef is often and easily substituted in the U.S. however, at which point it becomes “Cottage Pie”. Whatever your meat preference, this recipe is sure to please.
2 lbs. potatoes, Yukon or Russet, peeled and chopped
3 ounces butter
6 ounces heavy cream
2 tablespoons grated parmesan
Salt and pepper
3 tablespoons olive oil
3 carrots, peeled and chopped
½ onion, finely chopped
1 ½ pounds ground beef
Salt and pepper
Fresh thyme
3 tablespoons flour
18 – 20 ounces chicken stock
2 teaspoons Worcestershire sauce
1 cup each cooked corn kernels and peas
- Submerge potatoes under water in a heavy stockpot with a pinch of salt and bring to a slow boil.
- Cook 15 – 20 minutes until tender; drain and return to the pan with the butter, cream, parmesan, salt and pepper. Mash until smooth. Set aside.
- While the potatoes are cooking, preheat an oven to 375F.
- Heat olive oil in a large skillet over medium heat. Sauté onions and carrots for 3 – 4 minutes.
- Add ground beef and cook until browned and cooked through.
- Sprinkle with flour and cook 2 minutes.
- Add stock and Worcestershire sauce and heat until just simmering. Simmer for 5 minutes, or until sauce thickens. Stir in the corn and peas.
- Spoon meat mixture into a buttered 4 quart baking dish or Dutch oven. Top with the potatoes, smoothing around the edges to create a seal.
- Bake uncovered in the oven for 25 – 30 minutes, or until potatoes have browned.
Remove from the oven and cool for 15 minutes before serving.
Courtesy of Neal Maxymillian, friend of the Farm at Eastman’s Corner
