Simple Shepherd’s Pie is a recipe that you will make over and over because it is so delicious. It can be made ahead of time, frozen and is a perfect comfort food and crowd pleaser.
Originally published on January 23rd, 2012.
This is a super easy recipe for a simple Shepherd’s Pie, which tastes delicious!
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Trivia fact of the day
Most people recognize this dish as Shepherd’s Pie, but when made with beef instead of lamb, the correct name is Cottage Pie!
The nice thing about Shepherd’s or Cottage Pies is that they freeze beautifully, and taste just a good as when it has been freshly made. It’s one of those recipes you can double, and freeze the extra batch for a night off in the kitchen. This meal is just perfect comfort food for a cold night, too!
How about this version of Shepherd’s Pie, too?
Simple Shepherd’s Pie (or Cottage Pie)
Serves about four
Ingredients
- olive oil
- ground lamb (use ground beef for cottage pie)
- onion
- Beef Better Than Bouillon or beef stock
- Bisto
- Worcestershire Sauce
- salt
- pepper
- mashed potatoes
- (optional: shredded Cheddar cheese)
Directions
Sauté the diced onion for a few minutes over medium high heat, stirring occasionally. Close the lid for another few minutes, and continue to cook.
Once the onion is translucent, and just starting to brown, add the ground lamb and break the pieces up into smaller bits. Stir often, and continue to cook until the liquid starts to dry (if not using Bisto, add a tablespoon of flour at this time).
Add enough water, just to almost cover the ingredients, and simmer. At this point, add about 1/4 tsp. salt, 1 tsp Beef Better than Bouillon, 1 tbsp Bisto granules, 1/2 tsp Worcestershire Sauce and some ground black pepper to taste.
Now, preheat oven to 375ºF (190ºC).
Continue to simmer the meat over medium heat for about 5-10 minutes, then taste. If needed, add more salt or Bisto, then remove from heat.
Ladle the beef and gravy into oven safe ramekins or bowls, to make individual Cottage Pies, or just one large dish. Spoon (or pipe) mashed potatoes onto each dish to cover completely.
Place dishes/ramekins onto a rimmed baking sheet and bake until bubbly and the potato is browned a little, approximately 25-30 minutes. You can even sprinkle some shredded Cheddar cheese on top before baking!
Serve with HP Sauce, of course!
Remember, these freeze really well, just reheat in the oven, or even in the microwave!
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Simple Shepherd's Pie
Ingredients
- 1 tsp Beef Better Than Bouillion (or one OXO beef bouillion cube)
- 2 Tbsp olive oil
- 16 oz ground lamb (if you use ground beef -it's a cottage pie)
- 1 medium onion (diced)
- 1 Tbsp Bisto
- ½ tsp Worcestershire Sauce
- ¼ tsp salt
- 1 dash pepper
To top the meat:
- 5 large potatoes (mashed, made with butter and half and half- see notes)
- 1 handful shredded Cheddar cheese (optional)
Instructions
- Sauté the diced onion for a few minutes over medium high heat, stirring occasionally. Close the lid for another few minutes, and continue to cook.
- Once the onion is translucent, and just starting to brown, add the ground beef and break the pieces up into smaller bits. Stir often, and continue to cook until the liquid starts to dry (if not using Bisto, add a tablespoon of flour at this time).
- Add enough water, just to almost cover the ingredients, and simmer. At this point, add salt, Beef Better than Bouillon (or one OXO cube), Bisto granules, Worcestershire Sauce, and some ground black pepper to taste.
- Now, preheat oven to 375ºF (190ºC).
- Continue to simmer the meat over medium heat for about 5-10 minutes, then taste; if needed, add more salt or Bisto. Remove from heat.
- Ladle the beef and gravy into oven safe ramekins or bowls, to make individual Cottage Pies, or just one large dish. Spoon (or pipe) mashed potatoes onto each dish to cover completely. Add shredded Cheddar cheese on top, if desired.
- Place dishes/ramekins onto a rimmed baking sheet and bake until bubbly and the potato is browned a little, approximately 25-30 minutes.
Notes
- The amount of potatoes will vary depending on the amount of mashed potato you like on top. Use less or more as desired. To be honest, leftover mashed potatoes is never a bad thing in my house. You can make potato scones, potato croquettes, boxty, and more.
- Omit the Bisto if you want to make it gluten-free (may contain traces of gluten).
Nutrition
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What a clever way to remember which is which – shepherds care for flocks of sheep (therefore, shepherd’s pie is made with lamb) I always learn something new on your blog.
That is one gorgeous Shepherd Pie!
Yes! Thank you so much, Cathy! :)
A small detail, but I’m a big fan of Better Than Bouillon. :-) It’s true to its name!
Also love the way you’ve piped on those mashed potatoes in lovely waves. A true work of art!
I agree, very tasty and no MSG! Thanks, Frank!
We love shepherd’s pie (didn’t know there was a difference when made with beef – but we always use lamb) and your potato topping is so beautiful and elegant!
Yes, shepherd’s (referring to the fact that they watched sheep) and cottage (no idea why it’s called that)! :) Thanks so much, David!
Oh, I haven’t made this in a while either. My mother always added a corn layer between the meat and the potatoes. But other than that, I think it is pretty close. She might have sauteed celery in with the onions but I am not sure about that. What is bisto though? I love when I get inspired on what to make for dinner! And oh Yes , it is very HOT in Kingston ON as well!
Hi Cindy, yes you can add or omit to your liking! Bisto is a British gravy powder/granule mix. If you don’t have it, you can use beef bouillon and a little corn starch instead. Hope it cools down soon! It’s almost October!
So timely, Christina, (Even though it’s scorching hot today in Toronto today! IWe’re calling it Hotumn not Autumn this year.) I’ve been craving Shepherd’s Pie for weeks. It was one of my Mom’s specialties growing up but alas I don’t have her recipe. Your recipe sounds delicious, not to mention your beautiful photos. Going on my Must Make List, as most of your recipes do.
Thanks, Kathy! Yes, unfortunately I had scheduled to share this recipe before I left for Europe and had (wrongfully) assumed the weather would be cooling off! However, as you said, when we’re craving something, we should just go for it! Enjoy!
Too funny you mention this, as I always get mixed up between Shepherd’s and Cottage Pie. Looks insanely comforting and delicious, Christina.
Here’s how to remember, Jill: shepherds care for flocks of sheep (therefore, shepherd’s pie is made with lamb)! You’ll never forget again! :)
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