Shepherd’s/Cottage Pie
Ingredients
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
Thyme
2 Bay Leaves
Olive Oil
S&P
Method
Make a Mirepoix (2 parts onion, 1 part celery & 1 part carrot) Chopped into small even dice.
Cook potatoes, drain & mash with butter and milk. Set aside.
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.
Add Ground Meat & brown. Once browned, add Bay Leaves, Thyme, & season with Salt & Pepper. Reduce heat & let cook for 15 minutes.
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.
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.
Let cool slightly & serve.