Description
Savory meat filling topped with creamy cottage cheese mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound ground beef (or lamb for traditional Shepherd’s Pie)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk (or cream for extra richness)
- 1/4 cup butter, softened
- 1 cup cottage cheese (full-fat or low-fat, your preference)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 egg, beaten (for brushing the top, optional)
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Add the ground beef (or lamb) to the skillet and break it up with a spoon. Cook until the meat is browned, making sure to drain off any excess grease.
- Stir in the minced garlic, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant.
- Sprinkle the flour over the meat mixture and cook for 1-2 minutes, stirring constantly.
- Gradually pour in the beef broth, stirring to scrape up any browned bits from the bottom of the skillet. Add the diced tomatoes (undrained), tomato paste, and Worcestershire sauce. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
- Stir in the frozen peas and corn during the last 10 minutes of simmering.
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Drain the potatoes well and return them to the pot. Add the milk (or cream), softened butter, cottage cheese, Parmesan cheese, and garlic powder. Season with salt and pepper to taste.
- Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy. Be careful not to overmix, as this can make them gluey.
- Preheat your oven to 375°F (190°C).
- Pour the meat filling into a 9×13 inch baking dish. Spread the cottage cheese mashed potato topping evenly over the meat filling.
- If desired, brush the top of the potato topping with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the Cottage Shepherd’s Pie rest for 10-15 minutes before serving.
Notes
- Meat Options: While ground beef is common, you can use ground lamb for a more traditional Shepherd’s Pie. You can also use a mixture of ground beef and ground pork.
- Vegetable Variations: Feel free to add other vegetables to the meat filling, such as mushrooms, green beans, or parsnips.
- Spice It Up: Adjust the amount of red pepper flakes to your liking, or add a dash of hot sauce for extra heat.
- Cheese Topping: Experiment with different cheeses in the potato topping. Cheddar cheese, Gruyere, or Monterey Jack would all be delicious additions.
- Make Ahead: You can prepare the meat filling and potato topping ahead of time and store them separately in the refrigerator. Assemble and bake the pie just before serving.
- Freezing: Cottage Shepherd’s Pie freezes well. Let it cool completely before wrapping it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
- Gravy Boost: For an even richer flavor, consider adding a packet of brown gravy mix to the meat mixture while it simmers. This will create a thicker, more flavorful gravy.
- Herb Infusion: Infuse the milk or cream for the mashed potatoes with herbs like rosemary or thyme. Simply heat the milk with the herbs, let it steep for 15 minutes, then strain before adding it to the potatoes.
- Sweet Potato Topping: For a sweeter twist, replace some of the Yukon Gold potatoes with sweet potatoes in the topping. This adds a lovely color and flavor contrast.
- Crusty Topping: For a crispier topping, sprinkle breadcrumbs or crushed crackers over the potato topping before baking.
- Filling Too Watery: If your meat filling is too watery, you can thicken it by simmering it uncovered for a longer period of time, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10 minutes of cooking.
- Mashed Potatoes Too Dry: If your mashed potatoes are too dry, add more milk or cream until they reach the desired consistency.
- Topping Not Browning: If your potato topping isn’t browning, try broiling it for a minute or two at the end of baking, but watch it carefully to prevent burning. Brushing with egg wash before baking also helps with browning.
- Uneven Baking: To ensure even baking, rotate the baking dish halfway through.
- Prep Time: 45 minutes
- Cook Time: 75 minutes