Serves: 6-8 | Prep time: 25 | Total time: 1 hour 55 mins
Shepherd's pie, also known as Cottage Pie, is a classic English casserole of hearty meats and vegetables topped with crispy mashed potato topping. One bite of this dish and it will become an immediate comfort food. Beloved by the pickiest of eaters, this dish is a family favorite that will have everyone fighting for any leftovers.
Garlic Potato Topping:
- 4 large potatoes, peeled and quartered
- 10 garlic cloves
- ½ cup sour cream
- ¼ cup beef broth
- 4 Tbsp softened butter
- ½ tsp salt
- ½ tsp black pepper
- 4 slices Feltman's Thick Cut Bacon, cut into thin strips
- 1 Tbsp vegetable oil
- 2 chopped onions
- ½ tsp + ½ tsp salt
- 1 tsp sugar
- 1 lb ground beef
- 1 cup carrots (about 2-3 carrots), chopped
- ¾ cup frozen peas
- 2 garlic cloves, minced
- 2 Tbsp tomato paste
- 1 Tbsp all-purpose flour
- 1 12oz bottle light or dark beer
- ½ cup beef broth
- 1 tsp rosemary, finely minced
- ½ tsp black pepper
- ½ cup Swiss or Cheddar cheese, grated
- 2 Tbsp parsley
- For potato topping: In a large saucepan, add the potatoes and garlic and cover with water. Over medium heat, boil, uncovered, until potatoes are fork tender (~15-20 mins). Drain and transfer to a large bowl. Add the sour cream, beef broth, butter, salt, and pepper. Using a hand mixer, beat on low speed until potatoes are light and fluffy. If mixture is too dry, add more beef broth. Do not overmix. Cover and set aside.
- Preheat oven to 350℉. Spray a 10” round baking dish with nonstick spray and set aside.
- For Filling: Over medium heat, heat a large skillet and add bacon. Cook and stir occasionally until bacon is browned and almost crisp. Transfer bacon to a plate and set aside.
- Using the bacon drippings, add oil to the skillet over medium heat. Add onions and ½ tsp salt, and cook until onions are soft and begin to brown (~10 mins). Add in the sugar and cook until onions begin to carmelize (~3 mins). Stir in the beef and cook over medium-high heat until beef begins to brown (~7 mins). Add the carrots, peas, and garlic, and cook until vegetables soften (~5 mins). Stir in tomato paste and flour and cook until well blended (~2 mins). Add the beer and boil for about 3 mins. Cook and stir about 2 minutes, making sure to scrape up browned bits from the bottom of the pan. Add in the bacon, broth, rosemary, ½ tsp salt, and pepper and bring to a boil. Simmer uncovered until the sauce thickens (~15 mins)
- Add the meat mixture into the baking dish. Spread potato topping evenly over the beef mixture. Bake for about 35 minutes or until the filling is hot and the topping is lightly browned. Remove from oven and sprinkle with cheese. Add back into the oven and bake another 10 minutes. Let it rest for 10 minutes before serving. Sprinkle with parsley and Enjoy!
- Want the topping more Garlic-ey? Roast the garlic instead of boiling with the potatoes for heightened flavor
- You can also use Mashed Potatoes for the topping instead of making it from scratch. Great for using up Thanksgiving leftovers.
- Don’t want to use beer? You can opt for more broth instead of the bottle of beer