How to Make Cottage/Shepherd's Pie

by Brittany Burge

When fall comes, shepherd's pie is one of the first things that I crave. One enormous square of this casserole, with its blanket of mashed potatoes and that savory ground beef and veggie filling!


  • 1 Pounds Beef or Lamb
  • 9 White potatoes
  • 1 Finely chopped onion
  • 1 Tablespoon Finely chopped onion
  • ½ Cups Grated cheese
  • 1 Tablespoon Ketchup
  • ¼ Cups Worcestershire sauce
  • ½ Can of beef gravy
  • ¾ Cups Beef broth
  • 2 Tablespoons Butter
  • 1 Tablespoon Salt
  • ⅔ Cups Milk
  • 1 Tablespoon Dried Rosemary
  • 1 Tablespoon Dried Thyme
  • 2 Tablespoons Flour
  • 2 Garlic cloves
  • 2 Tablespoons Olive oil
  • 3 Cans of corn
  • Instructions

    Step 1

    This is one of those classic dishes that has endless numbers of variations. Make it with beef or lamb, or both. Or substitute the meat with quinoa and lentils for an equally hearty vegetarian version.

    Step 2

    Okay, let's get started on this awesome recipe! Heat the oven to 375 F. Set a 9x13 baking dish nearby.

    Step 3

    Peel the potatoes and chop them into large pieces.

    Step 4

    In a medium pan, cover them with an inch or two of cold water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 18-20 minutes, until the potatoes are completely tender.

    Step 5

    While the potatoes are cooking get your onion ready. I kind of cheat and use a slap chop, but who actually LIKES to cry when chopping up an onion!?

    Step 6

    Set aside one tablespoon of chopped onion.

    Step 7

    Cut up your garlic, you can use a garlic press if you have one but mine happen to go missing so I'm doing it the good old fashion way.

    Step 8

    Shred your cheese! :) I make a little extra to snack on while cooking.

    Step 9

    Place a medium size sauce pan over medium heat, add in onions, garlic and olive oil cook until onions become clear.

    Step 10

    While the onions are cooking your potatoes should be done so its time to drain those bad boys!!

    Step 11

    Mash them thoroughly with a potato masher. While the potatoes are still hot, mix in the butter, milk, and salt. Taste the potatoes and add additional butter, milk, and salt to taste.

    Step 12

    Add in the one table spoon of onion and cheese. Mix well :)!!

    Step 13

    Just these potatoes alone are heaven! :)

    Step 14

    Once the onion becomes clear add in your beef or lamb, thyme, rosemary and worcestershire sauce. Cook until brown, drain excess fat and place meat back into the pan.

    Step 15

    Add flour and cook for one minute.

    Step 16

    Add in beef broth, ketchup and beef gravy. In the picture above the meat mixture looks running, after about 5 minutes of cooking the meat mixture will thicken.

    Step 17

    This is the gravy I use, I've tried to use package gravy but I just find this works best and has the best flavour.

    Step 18

    Notice how it's begun to thicken? Looking good!! Once thickened turn off stove and get your 9X13 pan ready.

    Step 19

    Spread your meat mixture into the dish. Try to make it as even as possible :)!

    Step 20

    Open and drain the corn.

    Step 21

    Spread the corn over the meat mixture, lightly pressing down so the corn and meat will stay together.

    Step 22

    Drop spoonfuls of mashed potatoes evenly over the surface, and then use a spatula to smooth the potatoes into an even layer. Create little peaks with the tip of the spatula.

    Step 23

    After 20 minutes this delicious dish will be done, for a nice presentation you can sprinkle on some paprika. I slightly broil the top of the potatoes to get a nice golden brown look.

    Step 24

    Serve one enormous square of this casserole. Great sides are broccoli, or a nice green salad.

    Step 25

    Thanks for checking out my guide, don't forget to click the little heart above and follow for more awesome guides <3 THANKS everyone for your support!!!