I’ve played around with a number of Shepherd’s Pie recipes and I think tonight’s was the best yet. First, I will say yes I know that this technically was a “Cottage Pie” if you’re British apparently. I used ground beef rather than lamb. In my part of the US, it would be called Shepherd’s Pie though so that’s the name I’m using.
The recipes I’ve used have a few things in common.
- 1 pound ground beef
- 1 cup or so chopped onion (1 small onion, don’t bother measuring)
- 1 clove garlic
- some Worcestershire (optional but I like it)
- some tomato thing (ketchup or tomato paste typically)
- some beef broth
- maybe some wine
- some flour or cornstarch
Once the beef is cooked and spread in a buttered/greased casserole dish, you can add
- 1 cup peas
- 1 cup corn
- 1 cup cooked carrots
- or any combination of these or none of these
- mashed potatoes to top
- some sort of cheese (Cheddar or Parmesan usually) on top of the potatoes
So that’s the pattern. Some recipes I’ve tried have had tarragon in the ground beef but I wasn’t crazy about that. Some I’ve seen but not tried have used a can of cream of mushroom soup instead of the beef broth/flour so you could sub that if you need to. What I did tonight, that I think will become my “go to” Shepherd’s Pie (until I see some new idea) is the following.