Shepherd’s (Cottage) Pie
Ingredients
Ingredients (Filling)
- 2 Tbsp Olive Oil
- 1.5 Pounds Ground Lamb (or Beef if you must)
- 1 Large Carrot (grated)
- 1 Large Onion (grated)
- Fresh Rosemary
- Fresh Thyme
- Minced Garlic (I use 4 cloves)
- Salt
- Pepper
- Worcestershire Sauce (several splashes)
- Tomato Puree or Paste (no more than a small can)
Red Wine (several glugs)
- 1/4 Cup Chicken Stock (more or less)
Ingredients (Mash)
- 1.5 Pounds Golden Potatoes
- 1/4 Cup Heavy Cream
- 3.5 Tbsp Butter
- Salt
Pepper
- 2 Egg Yolks
- 1/4 Cup Parmesan Cheese (more if needed)
Directions
- Preparation (Initial):
- Dice the garlic
- Separate your herbs from the stems
- Separate your Egg Yolks
- Peel and Slice your potatoes into even pieces
- Open your wine if it’s not already
- Taste the wine
- Grate Carrot and Onion
- Open your can of Tomato Paste
- Preheat oven to 400 degrees F
- Preparation (Potatoes):
- Bring some salted water to boil in a large pot
- Cook the potatoes
Mash or rice (i prefer to rice) the potatoes
- Allow to cool a bit so as not to cook the egg yolks
- Mix in the Mash ingredients
- Preparation (Filling):
- Heat a large frying pan and pour in olive oil
Add meat and stir constantly to break it all up
- Once meta is broken up and brown add garlic and spices
Add grated carrot and onion
- Cook and stir until vegetables start to mash into meat
- When filling is a nice minced consistency add Worcestershire sauce
- Stir in Tomato puree and wine and let cook down for a minute or so
- Add the chicken stock and cook down until desired consistency
Preparation (Assembly)
- Scoop filling into a casserole dish or (oven proof) individual bowls (I like individual bowls)
Spread mash over the top
- I use a frosting knife to flatten the top or sometimes I pipe the potatoes
Sprinkle Parmesan cheese over the top
- If using the “flat top mash” method, poke several holes in with a fork
- Bake in a 400 degree F oven for 18-20 minutes or until the mash starts to brown
- Enjoy!