Beef Shepherd's Pie (Cottage Pie)
This recipe brings modern simplicity to a cozy traditional meal. Onions and carrots sautéed with butter and ground beef create a robust foundation for the dish. Red wine, Worcestershire sauce, and fresh herbs add great flavor, while creamy mashed potatoes form the perfect topping. Baked in the oven in a single dish, this hearty meal is fulfilling for any day of the week.
Servings 6 servings
Calories 551kcal
Ingredients
For the mashed potatoes
- 3 lb potatoes peeled and cubed
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup whole milk warmed to 100-110°F
- ¾ cup grated Parmesan cheese
For the filling
- 2 tbsp unsalted butter
- 1 onion diced
- 2 carrots diced
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb ground beef
- ½ cup red wine
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas thawed
- 2 tbsp chopped fresh parsley
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
Instructions
- Preheat the oven to 375°F.
- Add the prepared potatoes to a large pot. Cover with water by 1 inch. Bring to a boil, cover, and reduce to a gentle boil. Cook until the potatoes are tender and a knife inserted meets no resistance, 20-25 minutes. Once tender, drain the potatoes. Mash the drained potatoes, trying to remove any lumps. Add the salt, black pepper, butter, and milk. Mash together until the butter is incorporated. Add the Parmesan cheese and stir to incorporate.
- In a 12-inch oven-safe skillet, melt the butter over medium heat. Once melted, add the onion, carrots, salt, and black pepper. Sauté until the onions are softened, 3-4 minutes.
- Add the ground beef. Break the beef into small pieces and cook until fully browned, 4-6 minutes. If the beef has excess liquid, drain and discard. Pour in the wine and bring the mixture to a simmer. Cook until the wine is nearly evaporated, 4-6 minutes. Sprinkle in the flour and stir to incorporate. Cook the flour to coat the mixture and remove the raw flavor, 2-3 minutes. Add the beef stock and Worcestershire sauce, and bring to a simmer. Stir and cook until it is thickened, 4-6 minutes.
- Remove the skillet from the heat and add the peas, parsley, thyme, and rosemary. Stir to evenly combine.
- Spread the prepared mashed potatoes over the filling. Bake in the preheated 375°F oven until it is warmed through and the potatoes are beginning to brown, 20-25 minutes.
Video
Notes
Cut the potatoes into small, similarly-sized pieces. This allows them to cook quicker at an even rate.
Fresh herbs make a huge difference. Adding them at the end imparts a fresher flavor than dried herbs. Cooking them in the final moments of the dish warms them just enough to add great taste to the dish.
Different techniques can be used to achieve the desired look and crispiness for the mashed potato topping. A completely smooth top will cook evenly. Dragging a fork over the top creates several ridges that will turn golden brown. Using a spatula to create swirls can achieve a similar effect but with less frequency. Use the broiler for the final few minutes to achieve further browning.
Nutrition
Serving: 1serving | Calories: 551kcal
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
