How To Make Shepherd S Pie Aka Cottage Pie Recipe

This classic dinner recipe is hearty and perfect for any Sunday meal. We love to serve it with rolls or even glazed carrots, making it the epitome of comfort food!

What is Shepherd’s Pie?

Have you ever made shepherd’s pie? This was my second go-around for this dinner recipe, and I have to say, it’s pretty darn delicious. This classic dish is homemade comfort food at its best. It has a rich beefy base, loaded with vegetables and a thick, buttery potato topping. This is definitely not a traditional version by any means, but it does have some traditional elements. Our family prefers using ground beef instead of lamb, so technically this is cottage pie. We also like the addition of aged white cheddar in with the mashed potatoes which makes it even more amazing. What’s the difference between shepherds pie and cottage pie? Really, it’s the meat. Shepherds pie is usually made with lamb and cottage pie is typically made with beef.

Tips for making Shepherd’s Pie filling:

Grab an extra large skillet (oven-safe if you don’t want to transfer it later on). There is a lot of filling so you need something wide and deep! Dice, chop and mince fresh veggies. Frozen veggies won’t taste as good, plus they hold excess water, something we’re trying to avoid. Use beef stock NOT broth. Why? Beef stock is way more concentrated, which means it has a whole lot more flavor than broth. I like to buy a 32 oz. box of it. Let the filling simmer. You the filling to be thick enough to withstand the density of the potatoes. Don’t be in a rush. Season to taste. What does this mean? Grab a spoon and taste the filling before you move on. Once you add those potatoes the deal is sealed. Pun intended. ?

How to Make Shepherd’s Pie

The topping for shepherd’s pie is similar to mashed potatoes, but with a little less liquid. TOPPING. To make the topping for Shepherd’s Pie: Carefully spread the topping over the filling. You can either do this in the same skillet if possible, or transfer the filling to a 9×13-inch dish and use that instead. Using a spatula or offset spatula works best. Dollop small amounts over the filling to prevent the potatoes from dragging the filling around. Then grab a fork and drag it through the potatoes in swirl motions. The design doesn’t matter. You can do a lattice design, waves, straight lines, basically get creative! Or if you’re feeling extra fancy, you can pipe the potatoes on top using an large pastry bag and a large star tip. Drizzle melted butter over top, then bake at 375 degrees for 40 minutes. The potatoes should be golden brown. Remove from the oven and let the shepherd’s pie rest for 20 minutes before serving. Why let Shepherd’s Pie rest? It’s our number one tip for this recipe. Why?Letting the shepherd’s pie rest allows both the filling and topping to cool and liquid to be reabsorbed. Or in short, it helps firm things up. You don’t want a soupy mess. Can I prepare shepherd’s pie in advance? Of course, you can! Just make as directed and then cover and place in fridge for up to 48 hours in advance. Then, bake as instructed. Store any leftovers in an air-tight container for up to 3 days in the fridge. Can you freeze this? Yes!To freeze, let pan cool after baking, then cover tightly with foil and place in freezer for up to 2 months. When ready to eat, reheat the pie for 1 hour at 350.