Shepherd's Pie (or Cottage Pie) is great on a cold winter's night or if you want leftovers. If you want Shepherd's Pie you will make this with lamb. If you want Cottage Pie you will make this with beef.
Makes 8-10 servings
4-6 Shallots, chopped
1 tablespoons Extra Virgin Olive Oil
1 kg extra-lean Ground Lamb or Beef
3⁄4 cup (6 oz / 177 ml) Chicken Stock
1 tablespoon Tomato Paste
4-6 tablespoon Worcestershire Sauce (to taste)
6 oz Canned Peas (frozen also works)
6 oz Canned Corn (frozen also works)
Mashed potatoes (~6 potatoes worth)
1 Egg yolk for mashed potatoes
Rosemary & Thyme Bundle
Preheat the oven 375F.
Make mashed potatoes (Potatoes, Heavy Cream, Butter) add 1 beaten egg yolk to the mashed potatoes to help hold shape - let sit and cool while you make the meat filling.
In a heavy bottom large pan, sauté the shallots in the olive oil until translucent and slightly caramelized.
Brown meat (in same pan as shallots) and drain any excess fat - Do not overcook meat.
Stir in the chicken stock, tomato paste, herb bundle, and Worcestershire sauce. Bring to a boil, and then simmer for ~15 mins or until the liquid has evaporated.
Remove from the heat. Remove herb bundle.
Add the peas and corn, and then season with salt and pepper to taste.
Transfer meat mixture to a 9”x13” baking dish.
Gently spread the mashed potatoes over the top of the mixture - make sure it is even and no meat is showing. (**You can sprinkle a little paprika on top for additional color**)
Bake for ~30 minutes or until top is slightly golden.
Let sit at least 5 minutes before serving.