Name: Easy Shepherd's Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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; 5 large potatoes ((mashed, made with butter and half and half- see notes)); 1 handful shredded Cheddar cheese ((optional))

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This easy shepherd’s pie recipe is a one that you will make over and over because it is so simple and 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 shepherd’s pie recipe for a simple, yet comforting meal which is one of the tastiest British recipes you’ll find!

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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 pies 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 perfect comfort food for a chilly night, too!

How about trying this creative version of shepherd’s pie in baked potatoes, too?

Shepherd’s Pie Recipe

Recipe by Christina Conte Serves 4

FULL PRINTABLE RECIPE BELOW

Ingredients

potatoes
salt
tallow (or extra virgin olive oil)
ground lamb (use ground beef for cottage pie)
onion
Beef Better Than Bouillon or beef stock
Bisto
Worcestershire Sauce
pepper
butter (good quality, salted)
milk/cream
(optional: shredded Cheddar cheese)

Directions

Start the Potatoes

Peel, wash and cut the potatoes, put into a pot with salt, cover with water and bring to a boil. Reduce to a simmer and cook for about 12 minutes or until a knife cuts through the middle of a potato, easily. Drain and continue the directions below for MAKE THE MASHED POTATOES. While the potatoes are simmering, cook the lamb.

Prepare the Meat

Sauté the diced onion in the tallow/olive oil for a few minutes over medium high heat, stirring occasionally. Add a sprinkle of salt, and 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 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 the salt, Beef Better than Bouillon (or lamb flavored bouillon if you can find it), Bisto granules, and some ground black pepper to taste.

Now, preheat oven to 375ºF (190ºC).

Continue to simmer the meat over medium heat for about 10-15 minutes, then taste. (While this simmers, make the mashed potatoes.) 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.

Make the Mashed Potatoes

Mash the potatoes using a potato masher, then add the butter.

Add enough milk and cream to acheive a soft consistency that will easily spread or pipe.

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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