This recipe comes to you from Chef Dave Nelson who is a big potato fan. Also known as Cottage Pie, this dish is an adaptation of traditional English meat pies that go back to the Middle ages.
As potatoes became more popular in England, the addition of mashed potatoes became part of the dish. I read somewhere that if the meat pie includes beef, it’s called a cottage pie but if filled with lamb, it’s called a Shepards Pie. Not sure if that’s true, but it sounds like it should be.
Shepherd’s Pie Recipe
- 3 large russet potatoes
- 1 teaspoon salt
- 4 tablespoons butter
- 1 clove garlic minced
- 1 medium yellow onion small dice
- 1½ pounds ground beef lean
- salt and fresh cracked pepper to taste
- beef broth
- 1½ cups canned shoe peg corn drained
- 1 cup frozen peas
- ½ cup heavy cream warmed
- 2 tablespoons butter
- 1 egg yolk slightly beaten
- Parmesan cheese freshly grated, optional
- Preheat your oven to 350° F.
- Scrub the potatoes and peel them. Cut the peeled potatoes into uniform pieces about one inch cubed and rinse in cold running water. Place the cubed potatoes into a pot with the salt and cover with cold water. Bring to a boil and cook until fork tender.
- While the potatoes are cooking, saute the onions and garlic in the butter for two minutes, then add the ground beef. Cook the ground beef, stirring with a wooden spoon until it has lost all redness.
- Season with salt and pepper and add a half cup or so of beef broth to keep it moist and flavorful.
- Place the meat and onion mixture into a 2 quart casserole dish and top with an even layer of the shoe peg corn and peas.
- Drain the cooked potatoes in a colander and return them to the pan and continue to cook on the stove over low heat for an additional 2 minutes to remove any excess moisture. Process the potatoes in a potato ricer or by hand, incorporating the warm cream and butter. Season with salt and pepper.
- Top the meat and corn with an even layer of the mashed potatoes and make some squiggly lines on the surface with a fork.
- Brush the surface with the beaten egg yolk to produce a nice color and add flavor. (Optionally, you can dust the surface with some fresh grated Parmesan)
- Bake for 30 minutes until top of the casserole is golden brown and the contents a bit bubbly.
- Allow to sit for a couple of minutes before serving.