This recipe is very flexible and easy to make. Make it with beef and it’s Cottage Pie. Make it with lamb and it’s Shepherd’s Pie! Either way, those delicious mashed potatoes on top are exactly what the doctor ordered.
For the potatoes:
- 1.5 lbs. russet potatoes (about 3)
- 1/4 c. half and half
- 1 egg yolk
- Salt and pepper to taste
For the filling:
- 1.5 lbs. ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 2 carrots, diced
- 2 T. olive oil
- 1 T. tomato paste
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 1 tsp. fresh thyme
- 1 tsp. fresh rosemary, chopped
- 2 tsps. Worcestershire sauce
- 1 c. chicken stock
- 2 T. flour
- 1 tsp. salt
- 1/2 tsp. pepper
- Peel the potatoes and cut into 1/2-inch dice.
- Cover with cold water in a medium saucepan then bring to a boil over high heat.
- Decrease the heat to maintain a simmer and cook until tender, about 10 to 15 minutes.
- Drain the potatoes and put back into the saucepan.
- Mash potatoes and add half and half, butter, salt, and pepper.
- Stir in the yolk until well combined.
- Preheat the oven to 400F and prepare the filling:
- Saute the onion and carrots in the olive oil until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
- Add the ground beef and salt and pepper. Cook until browned and cooked through, approximately 3 minutes.
- Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
- Bring to a boil, reduce the heat to low and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch baking dish.
- Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up.
- Bake for 25 minutes or just until the potatoes begin to brown. Cool for at least 15 minutes before serving.