sheperds pie

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe – here it is!

No-fuss shepherd's pie

sunflower oil

onion,chopped

carrots,chopped

pack lamb mince

tomato purée

Worcestershire sauce

beef stock

potatoes,cut into chunks

butter

tbsp milk

Heat 1 tbsp sunflower oil in a medium <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a>, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a>, then mash with 85g butter and 3 tbsp milk.

Put the mince into an <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dish</a>, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

Leave to stand for 5 mins before serving.

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

olive oil

¼kg beef mince

onions,finely chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

large glass red wine(optional)

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

This tasty, hearty Shepherd's Pie is made with both beef and pork with a savory brown gravy, homemade mashed potatoes and topped with cheddar cheese!

Ultimate Shepard’s Pie Recipe

beef

lb pork

parsley (chopped, reserve some for garnish)

onion

carrots (diced)

peas

tbsp extra virgin olive oil

garlic powder

salt and pepper

tbs flour

tbs butter

beef broth (homemade

potatoes

tbsp butter

First, preheat oven to 375F.

Then, in a medium pot on high heat, boil water for potatoes. Meanwhile, peel and cut potatoes into one inch cubes (and prep onions, carrots and parsley for meat mixture.) Boil potatoes for 12 minutes or until soft. In a large mixing bowl, mix potatoes 2 tbs of butter, half and half creamer and salt to taste until smooth.

Mashed Potatoes

Meanwhile, in a large skillet on medium heat, add olive oil, onions and carrots for 5 min. Add ground meat and break up big pieces while stirring. When meat is browned, add garlic powder, Worcestershire sauce, parsley and peas. Cook for 15 minutes on medium/high heat.

Meat Mixture

Meanwhile, in a separate small saucepan on medium heat, add butter and flour to make a roux. As butter is melting add flour and stir until a thick roux forms. Add beef stock and stir until a creamy brownish sauce forms.

Then, add gravy to meat mixture and stir until well combined.

Next, in a 8&quot;x 8&quot;x 3&quot; baking dish, spread out meat mixture followed by mashed potatoes. Bake for 10 minutes. Sprinkle with parsley flakes.

Brown Gravy

One of Ireland&#039;s classic dishes is Cottage Pie. Also, known as Shepherd&#039;s Pie there are as many recipes for this hearty and filling dish as there are Irish Grandmothers!  This is my version of a recipe that was shared with me while visiting Killarney, Ireland.

Easy Cottage Pie

onion (chopped)

ground beef (or ground lamb)

parsley (chopped - fresh or dried)

rosemary (chopped - fresh or dried)

thyme (chopped - fresh or dried)

sea salt

black pepper

garlic (minced)

all-purpose flour

tomato paste

carrots (diced - fresh or frozen)

peas (frozen

Guinness (If you're not a fan of Guinness, you can substitute red wine

beef broth

potatoes (peeled and

cream cheese

cheddar cheese (shredded)

tsp sea salt

½ tsp black pepper (to taste)

tsp parsley (chopped (garnish))

Preheat the oven to 400 degrees F / 200 degrees C

Add the olive oil to a large frying pan over medium heat. Add the chopped onion and saute for 5 minutes. allowing the onion to fully cook.

Add the minced garlic and continue to saute for an additional minute.

Add the diced carrots and cook for 2-3 minutes until slightly softened.

Add the ground beef and cook for 8-10 minutes or beef is nicely browned. Stir as needed and break up the pieces using a spoon or wire whisk.

Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan.

Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.

Add the tomato paste, beef broth, Worcestershire sauce, rosemary, thyme,  sea salt and black pepper.  Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.

Add in the peas and remove from the heat.

Beef Mixture

Bring potatoes to a boil in a large pot with salted water.

Cook until the potatoes are tender. Drain the potatoes and return them to the hot pot over low heat. This will remove any excess water from the potatoes.

Add the butter to the pan and using a potato masher, mash the butter into the potatoes.

Using a fork whip the egg yolk with the milk.

Add milk/egg mixture and cream cheese to the potatoes and mix until well combined.  Use a potato masher or wire whisk to mix.

Season with sea salt, black pepper to taste.

Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.

Transfer the meat filling into a 9-inch by 9-inch baking dish. Spread the mixture evenly in the pan.*You can also make individual servings in smaller baking dishes.  This is how we would have made it in the restaurant.

Spoon the mashed potatoes on top of the beef mixture. Using a spatula even out the potatoes.

Bake for 20 minutes.

Carefully remove the cottage pie from the oven and sprinkle ¼ cup of shredded cheddar and the chopped parsley on top of the potatoes.Return to the oven and continue to bake for 10 minutes.

Let sit for 10-15 minutes before serving

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646153929/aihg7gwbtdkkwyubfe18.mp4

Cottage Pie is made with ground beef and has been a staple in Irish households for generations.  Your family will love this classic Irish dish, comfort food at its best.

Top 4 sheperds pie recipes from across the web

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No-fuss shepherd's pie

Cottage pie

Ultimate Shepard’s Pie Recipe

Easy Cottage Pie

Top 4 sheperds pie recipes from across the web

The most viewed sheperds pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-fuss shepherd's pie

Cottage pie

Ultimate Shepard’s Pie Recipe

Easy Cottage Pie

The most viewed sheperds pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine