It's a little surprising to me that I haven't posted this before. It's a very simple recipe, you can make it ahead and bake on a busy night, or you can make extra (recipe includes extra) and freeze some portions for later. I grew up eating it, so I can probably credit my Mum for this one.
I still call it "shepherd's pie" but the true definition of shepherd's pie is that it contains ground lamb. Cottage pie is the ground beef version. I don't care what you call it!
You can adapt it to whatever you have on hand (leftover sweet potatoes? good! add peas instead of beans? SURE!!)
I like this because it's a one dish dinner that feeds the hungry husband, the toddler and me with no complaints.
Like complaints are even accepted at my house anyway. HA.
Right, here's how it works
- 2lb (1kg) ground beef
- 1 large onion (or two smaller ones)
- 3 carrots, cut into slices, or diced. You choose
- 2 Tbs tomato paste
- 2 tsp thyme
- 2 Cups beef stock (you can use chicken, no worries)
- 1 Tbs Worcestershire sauce
- 2 tsp soy sauce
- 1 Cup frozen veges of your choice (peas, beans, corn, anything you want)
- 2TBs cornstarch (regular flour works too) blended with
- 1/4 Cup water
- 2lb potatoes
- butter, milk, salt & pepper for mashing
OPTIONAL: cheese for the top
- Brown beef in a large saucepan or dutch oven, drain oil
- Add onions and carrots, and cook until onion is soft
- Add tomato paste, thyme, stock, worcestershire and soy sauces and salt/pepper to taste
- Bring to a boil, then simmer, covered, for around 25 mins
- Turn the heat up, then add cornstarch and water mixture, and cook until it thickens
- Cook potatoes, and mash with the butter, milk, salt and pepper
- Pour beef mixture into an 8 x 8 (square) dish
- Add mashed potatoes to the top, and score with a fork (for crispy peaks), or add cheese
- Bake for 20 minutes at 375 until the top is brown and crispy
Freezes well, just thaw in the fridge, and throw in the oven when you're ready to eat!