My Mum wasn’t able to post her usual recipe here in the English Recipe Corner last week as she is moving house. As they’re still not in a house yet this week I thought I’d post one of my fave English recipes to make. For us Brits, this is true comfort food – Shepherd’s Pie. Before I get the inevitable questions about the difference between that and Cottage Pie :>), I thought I’d consult Wikipedia for clarification! Apparently, Cottage Pie is more traditionally beef and Shepherd’s Pie made from lamb. Well, up north where I’m from we make it with beef and call it Shepherd’s Pie so here goes!
- 1 1/2 lbs ground round beef
- 1 onion chopped
- 1-2 cups vegetables – chopped carrots, corn, peas
- 1 1/2 – 2 lbs potatoes (3 big ones)
- 8 tablespoons butter (1 stick)
- 1/2 cup beef gravy (from packet is fine)
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, sauté onions in a little butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Get a fork and make a criss cross pattern on the top of potatoes.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes).
Serve with the beef gravy.