Recipes: Shepherd and Cottage Pie

Both Shepherd’s Pie (made with ground lamb) and Cottage Pie (made with ground beef) are great make-ahead meals for a busy family and a great way to use up leftover mashed potatoes and vegetables. These recipes are from my cookbook Flavors of Ireland, which will be released on amazon.com February 23. Enjoy.

Shepherd’s Pie with Cheddar Crust

Serves 6

3 tablespoons canola oil

2 pounds ground lamb

1 tablespoon butter

1 large onion, chopped

1 clove garlic, crushed

3 carrots, diced

2 small tomatoes, peeled, seeded, and chopped

2 tablespoons tomato paste

1 1/2 tablespoon all-purpose flour

1 cup homemade beef stock or canned low-sodium beef broth

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh flat-leaf parsley

salt and freshly ground pepper

3 cups mashed potatoes

2 tablespoons butter

1 cup grated Cheddar cheese

1. In a large skillet over medium heat, heat the oil. Working in batches, cook the lamb for 5–7 minutes per batch or until all the meat is browned. With a slotted spoon, transfer the meat to a large bowl and reserve. Discard the fat.

2. Melt the butter in the same skillet. Add the onion, garlic, and carrots and cook for 3–5 minutes or until soft but not browned. Stir in the tomatoes, tomato paste, and flour, and then stir in the broth, thyme, and parsley, scraping up the browned bits from the bottom of the pan. Stir in the lamb.

3. Reduce the heat and simmer uncovered, stirring occasionally, for 10–15 minutes or until the mixture thickens. Season with salt and pepper.

4. Preheat the oven to 350°F. Spray an 8-inch baking dish with cooking oil spray. Spoon the mixture into the prepared pan.

5. In a medium bowl, stir together the mashed potatoes and half the cheese. Decoratively spread or pipe the mashed potatoes over the meat mixture and sprinkle the remaining cheese over the top.

6. Bake for 25–30 minutes or until the top is browned and the mixture is bubbling. Serve immediately.

Cottage Pie

Serves 6

3 tablespoons olive oil

2  pounds ground beef

5 tablespoons Worcestershire sauce

1/2 cup dry red wine

1 tablespoons butter

1 large onion, chopped

1 clove garlic, crushed

3 carrots, grated

2 tablespoons tomato paste

1 1/2 tablespoons all-purpose flour

1 cup homemade chicken stock or canned low-salt chicken broth

2 tablespoons chopped fresh thyme

salt and freshly ground pepper to taste

3 cups mashed potatoes

2 large egg yolks

2 tablespoons butter

1/2 teaspoon English mustard

1/4 cup grated Dubliner cheese

1. In a large skillet over medium heat, heat the oil. Working in batches, cook the beef for 5–7 minutes or until all the meat is browned. Transfer the beef to a colander to drain.

2. Add the Worcestershire sauce and wine to the skillet and cook, scraping up the browned bits from the bottom of the pan, for about 10 minutes or until reduced by half. Reserve.

3. In a large skillet over medium heat, melt the butter. Add the onion, garlic, and carrots and cook for 3–5 minutes or until soft but not browned. Stir in the tomato paste and flour and then stir in the broth and thyme. Stir in the beef and reserved cooking liquid.

4. Reduce the heat and simmer uncovered, stirring occasionally, for 10–15 minutes or until the mixture thickens. Season with salt and pepper.

5. Preheat the oven to 350°F. Spray an 8-inch baking dish with cooking oil spray. Spoon the mixture into the prepared pan.

6. In a medium bowl, stir together the mashed potatoes, butter, egg yolks, and mustard. Decoratively spread or pipe the mashed potatoes over the meat mixture and sprinkle the cheese over the top.

7. Bake for 20–25 minutes or until the top is browned and the mixture is bubbling. Serve immediately.

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Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland will be released on Amazon on Feb. 23.