Those pie-defining purists also say that if you insist on calling this concoction a pie, the least you could do is get its name right. Such dishes made with beef, whether ground or shredded, are traditionally called Cottage Pie. It is only those made with lamb that are accorded the little Shepherd’s Pie. Lamb, sheep, shepherd – get it?

Regardless of what name you give this dish, know that it is comfort food, through and through. The popular veggies (peas, carrots and onions) and ground beef, surrounded by a nicely seasoned gravy are just plain tasty. When you top those with cream-infused and cheese-topped mashed potatoes, you have a soul-satisfying meal.

 

INGREDIENTS

1 tablespoon butter

½ large yellow onion, diced (about 1 cup)

4 large carrots, diced

2 cloves of garlic, minced

1 pound ground beef

3 teaspoons kosher salt, divided

1 tablespoon flour

1/3 cup beef stock

2 tablespoons Worcestershire sauce

4 medium russet potatoes, peeled and cut into 2 inch chunks

¼ cup unsalted butter, cubed

½ cup heavy cream

½ teaspoon black pepper

1 cup frozen peas

1 tablespoon chopped fresh parsley

¼ cup grated Parmesan cheese

 

DIRECTIONS

Bring a pot of water to a boil. Add the potatoes and boil them for 10-15 minutes or until fork tender.

While the potatoes are boiling, melt the butter in a large skillet. Add the onions and carrots and cook them until they start to soften, approximately 8-10 minutes. Add the garlic and beef, using a spatula to break it up as it cooks. Add 1 teaspoon of salt.

Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Let it simmer until the juices thicken.

Drain the potatoes and return them to the pot. Mash the potatoes to break them up. Add the butter and heavy cream. Continue mashing until the potatoes are smooth and the cream and butter is incorporated. Season with the black pepper and 2 teaspoons of kosher salt.

Add the peas and parsley to the beef and vegetables and stir to combine. Top the beef with the mashed potatoes and spread them into an even layer. Sprinkle the grated Parmesan over the top of the potatoes.

Turn the oven to broil. Place the skillet on a sheet pan (in case anything bubbles over the edges of the skillet) and place it under the broiler. Keep an eye on it and once the potatoes start to take on some golden edges, remove it from the oven and serve.

 

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Quick Tip:  If you don’t have a cast-iron skillet or one that can take the high temperature of broiling, you could assemble this dish in a metal casserole or cake pan. Glass pans or baking dishes may crack at broiling temperatures, as well.

Recipe and photo courtesy of April at Girl Gone Gourmet