Not So Classic Shepherd’s Pie

Is it Shepherd’s Pie or is it Cottage Pie?

We grew up calling it Shepherd’s Pie.  But of course, we only knew to make it with beef.  Then I grew up, and discovered that in Great Britain, a true Shepherd’s Pie was to be made with lamb (hence the name ‘Shepherd’) And if a housewife wanted to make it with beef, it would be called Cottage Pie.  But I think here in North America, if I called it Cottage Pie, a lot of you might wonder what it was!

No matter what we call it, it is pure comfort food.  If I ask Jim what I should put on the menu for the week, invariably he suggests Shepherd’s Pie.  I get it.  Beef, veggies, and most of all, mashed potatoes! Which brings me to..

What Goes Into a Shepherd’s Pie?

Obviously ground lamb or beef.  You can also make it with shredded leftover pot roast or short ribs.  So yes, some meat.  Next come the veggies.  We stick to the classics of carrots, celery, onion and sweet peas. If I have a leek in the fridge it gets included. But if you are in the mood for mushrooms or chopped green beans, go for it. A lot of recipes also call for corn. Me, I’m not a corn lover, but if you like it, go ahead and add some.  Jim grew up with Paté Chinois, a Quebecois version that his mom made, and it included corn.  There is also a classic French version called Haché Parmentier, which often uses pork.  

Then there are the seasonings, some flour and stock for making a gravy of sorts. and next thing you know, everything has simmered into a lovely filling. 

*From this point you can actually store it in the fridge till needed if you want to get a head start on dinner.  Just bring it out and back to room temperature before filling your casserole or skillet to get ready for the oven.

The Potato Topper

These days, you can go with scalloped potatoes, sweet potatoes, or even biscuits.  And of course there is the classic mashed potato crust.  But I’m going to share the next level mashed potato topper that takes this Shepherd’s Pie to the next level.

First you will start with boiling the potatoes (I always use Yukon Gold, but any yellow fleshed potato will work) till tender.  Use a ricer to create a fluffy mound of the potatoes.  To this you will add butter, milk, sour cream, cheddar cheese, and an egg.  Oh and nutmeg, salt and pepper of course.  Blend it all together.  This combination is very similar to Duchess Potatoes, which are a lovely, decorative way to serve mashed potatoes. 

The egg, cheese and sour cream add stability to the potatoes, so that when they are piped into decorative mounds, they hold their shape, and even develop a lovely crust.  I got this brilliant idea from Susan over at The View From the Great Island.

Now, to do this, you will need a pastry bag and a large starred tip. Yes, this does mean a bit of extra work.  But it really makes this dish a showstopper, even if it really only pub grub in the end! 

*But if you don’t have a pastry bag, no worries, just use a spoon to gently layer the potatoes over the filling.  When doing this, make sure the filling isn’t hot. If it is hot, you may see the potatoes sink down into the filling.  Spoon it all gently in an even layer, and then smooth it out with an offset spatula. Then you can use a fork to create a fun basketweave pattern etc.  Creating some sort of pattern is what ensures that the potatoes will get crusty and crunchy in spots, even turning a lovely golden brown.   Bake till the potatoes are golden brown, and the gravy in the filling is bubbling up around the edges of the dish.

Let the dish sit for about 10 minutes before serving.  This will give the juices time to settle back into the meat filling.  This will help you spoon out lovely portions that keep their shape.

Final Thoughts

Serve a classic Shepherd’s Pie with a side of steamed broccoli, cauliflower or green beans.  Or how about glazed or Harissa Roasted Carrots? Or even a salad.  And some crusty bread.  Leftovers keep in a sealed container well for a few days in the fridge.  

Feel free to make it vegetarian by replacing the meat with 4 cups of cooked brown or green lentils, and vegetable stock instead of the beef stock. 

If you only want to make a half portion, why not prepare it all, but use half for a container that can go in the freezer. Just double wrap with plastic wrap and foil.  You can also freeze leftovers the same way, just make sure they have cooled completely before the double wrapping.  Then just thaw in the fridge and bake as directed.  Or if you don’t want to make the whole thing to freeze, you can definitely make the filling and store in the freezer until you want to finish and bake it off. Just remember that if it is a half portion, to adjust the potato portion when you go to make it for dinner.