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Shepherd’s/Cottage Pie


Serves 6

1 Large Onion

4 Carrots

1 Rib of Celery

2lbs Ground Lamb (shepherd's pie) or Beef (cottage pie)

2-3lbs potatoes peeled. I like Yukon Gold or Russet varieties.

1/2 Stick Butter

Splash of Milk


2 Bay Leaves

Olive Oil



  1. Make a Mirepoix (2 parts onion, 1 part celery & 1 part carrot) Chopped into small even dice.

  2. Cook potatoes, drain & mash with butter and milk. Set aside.

  3. While potatoes are cooking heat olive oil in a Dutch oven or sauté pan. Add Mirepoix & sweat on low heat for 10-15 minutes until carrots are soft.

  4. Add Ground Meat & brown. Once browned, add Bay Leaves, Thyme, & season with Salt & Pepper. Reduce heat & let cook for 15 minutes.

  5. In a 9x13 Pyrex dish or pan, add meat mixture, then cover with mashed potatoes & spread evenly. I run a fork over the mashed potatoes to create a line pattern.

  6. Heat oven to 375F & place in center. Bake for 30 minutes until potatoes start to brown. Turn on broiler for 4-5 minutes if you want the potatoes to brown more.

  7. Let cool slightly & serve.

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