This recipe is versatile, hearty, delicious and can even be made ahead of time- Cottage Pie, the British version of Shepherd's Pie. What’s the difference? Shepherds Pie is traditionally made with ground lamb. The Brits use ground beef instead but otherwise the dish is identical.
When made and completely cooled, it can be covered and stored for up to five days in the fridge or wrapped tightly in plastic wrap and then foil to freeze for up to two months. I would wait to add the cheese until ready to cook. Just thaw in the refrigerator for a day or two, unwrap and reheat in the oven when ready.
Feel free to play around with other vegetables and even make it vegetarian by substituting the beef for mushrooms. For an even healthier option, use mashed cauliflower for the topping. Enjoy!
2 pounds ground beef
Salt
Pepper
2 tbsp butter
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 tbsp tomato paste
2 cups beef stock (or chicken)
1/2 cup red wine
2 tbsp Worcestershire sauce
1/2 cup frozen peas
1/2 cup frozen corn
1 tbsp fresh thyme, chopped
2 1/2 pounds russet potatoes, peeled and cut into chunks
1/2 cup whole milk or cream
1/2 stick butter (2 oz), cut into 4-5 pieces
4 oz shredded cheddar cheese
Parsley, for garnish
Preheat the oven to 400 degrees.
In a large skillet over medium heat, cook the beef and break it into small pieces.
Season with salt and pepper. Remove from pan and set aside.
Add the butter, onion, carrot and celery. Cook for 5 min.
Add the garlic and cook for 2 min.
Return the beef to the pan.
Add the flour and stir to combine.
Add the tomato paste, wine, stock and Worcestershire sauce.
Stir to combine.
Add the peas, corn, thyme and stir to combine.
Bring the pan to a simmer and cook for about 15 min or until the mixture is thickened.
Remove from heat and set aside to cool slightly.
Meanwhile, boil the potatoes until easily pierced with a knife, about 15 min.
Drain the potatoes.
Heat the milk and butter enough to melt the butter either in a pan or microwave.
Add the mixture to the potatoes with 2 tsp salt and mash until smooth and creamy.
To assemble, spread the beef mixture in a 9x13 casserole pan or leave it in the pan if it is ovenproof.
Spread the potatoes completely over the mixture.
Cover the top with the cheese.
Cook it in the over for 20-30 min until browned and bubbly.
Remove from oven and sprinkle parsley over the top.
Let it rest for 10 min and serve.
Pair with…
The simple recommendation is to open a favorite red wine. I enjoyed a Rhone Syrah with my meal, but any fruity red would do.
This week we are featuring Millefiori Montepulciano from the Puglia region (the heel of the boot). This wine has notes of dried fruit, a spicy finish and modest tannins.
