Cottage Pie by Chef Cecily Gans, Farmer + School + Community Chef and Chair
Cottage Pie by Chef Cecily Gans, Farmer + School + Community Chef and Chair

From Chef Cecily Gans, Farmer + School + Community Chef and Chair

A wholesome and classic British meal, Shepherd’s Pie originated in Scotland and the North of England and is primarily made from minced lamb and potatoes where Cottage Pie is made with beef.

We make our batches much larger and play with many of the ingredients (specifically the vegetables!)

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Ingredients 

  • 1 tablespoon olive oil or butter
  • 1 large yellow onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 pound ground beef (or substitute with another ground meat)
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped Italian parsley
  • 1 cup fresh or frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup milk or cream (any fat content)
  • Kosher salt & freshly ground black pepper to taste

Directions

  1. Preheat the oven to 375°F.
  2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, parsnip and meat. Cook until browned, 8 to 10 minutes.
  3.  Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
  4. Pour the mixture into a 1 ½ quart baking dish; set aside.
  5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
  6. Mash the potatoes with the butter, milk/cream, and salt.
  7. Scoop them over the meat mixture, then crosshatch the top with a fork. 
  8. You can additionally top with a nice cheddar cheese (shredded) if desired, or dust lightly with mild paprika.
  9. Bake until golden, 30 to 35 minutes.
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