Shepherd’s Pie

If ever, oh ever, there was a pan of food that just SCREAMED comfort/cozy/homey – it’s this pan of (absolutely amazing) Shepherd’s Pie. We sneak all sorts of flavor bombs into the recipe, from the literal top to the bottom. This one just slaps, y’all (or I suppose I should say, “mates”), and you can mosey right on down to the recipe itself, or read on for a sec if you’re curious as to what exactly Shepherd’s Pie is.

What is Shepherd’s Pie?

Shepherd’s Pie is a savory meat pie that consists of a filling made from ground meat that simmers in a tomato-based gravy. There are typically basic aromatics and veggies involved as well: carrots, onion, celery, garlic. Dried or fresh herbs are typical players as well … thyme, rosemary, parsley, and the like.

But perhaps the single most defining feature of a classic Cottage or Shepherd’s Pie is the thick, creamy layer of Mashed Potatoes that gets slathered all over the top. Broiled until golden brown and just-crunchy, it is a time-honored, beloved dish that is frequently seen in both Irish and British-leaning pub’s the world over.

The History of Shepherd’s Pie

When it comes to sharing recipes that aren’t born of my own conjuring – ones that have a thick and rich history, with roots buried deep in parts of the globe that are nowhere near my own – I will always take a hot sec to actually honor those roots. I will tell you at least a little bit of the origin stories of the world’s great dishes. Today, we’re honoring Shepherd’s Pie.

The problem is, there isn’t much to the history—at least not in a straightforward way. There doesn’t seem to be a singular person, event, place, or circumstance that gave the world shepherd’s pie. Instead, there are bits and pieces of history that, together, and once interpreted, allow the emergence of shepherd’s pie to make sense.

Greg Stegeman, The Greatist

Shepherd’s Pie: An Origin Story

In short? Both the British and the Irish claim the origins of this time-honored dish. I had no idea – I’ve always thought it was British. So, doing little research and digging into these food (hi)stories bears nice fruit almost every time.

Anyway, let’s go all the way back to Medieval Times, what do you say? Yep, I’m talking the 13th century here folks. That’s when the Norman invasion of Ireland occurred, during which a gritty, long-lived, never-say-die union of sorts between England and Ireland began that still exists to this day, some would say. Fast forward hundred of years to the 15th century, when England officially seized control of Ireland, bringing it into the UK and making Protestantism the official religion, despite the predominance of Catholicism amongst the Irish populace.

So, these converts were protected by the government and thus given the authority and power to become ruling landowners. The Catholics? They were the peasants now – the workers. They resided in small, sparse homes called, “cottages.”

In the late 1500s, it was none other than Sir Walter Raleigh himself who introduced the humble potato to Ireland, which became an affordable, popular food for the poor. The Brit’s loved them some beef, which caused a growth in the cattle raising/beef production in Ireland.

So, I suppose you can see the edges of this dish’s origin story taking shape, yes?

What is the difference between Shepherd’s Pie and Cottage Pie?

Technically, Cottage Pie was the precursor to Shepherd’s Pie, and it didn’t really take full shape until the 1700s. Similar to so many dishes that I personally love for their scrappy resourcefulness, the first Cottage (and Shepherd’s) Pies really came from the need to make use of leftovers. Waste not, want not.

As a self-indulgent side note, some of my favorite recipe here on My Kitchen Little, grew from the exact same need. My Pappa al Pomodoro came from the need to use up some day-old garlic bread. Don’t even get me started on how amazing my favorite Pantry Pasta is when you need to use up some stuff. And my Cauliflower and Sausage Soup makes use of lots of kale, which I always have excess of when I purchase the stuff for a recipe.

When the bones are good …

The terms, “cottage pie” and “shepherd’s pie” are used interchangeably a lot, as they bear such close resemblance to one another, it makes sense that the lines between them would blur somewhat. They are both saucy, savory pies built on a base of ground (or “minced”) meat + gravy + veggies + thick, mashed potato crust.

But the difference in nomenclature can be found in the type of meat itself, and it makes sense: if made with lamb, it is called “shepherd’s pie” (because a shepherd tends to sheep, as we know). If made with beef, then you have a Cottage Pie on your hands.

How to Make Shepherd’s Pie

Easy, affordable and lovably hearty on a cold, bone-chilling night, there may be no better representative to the “stick-to-your-ribs” contingency of worldly fare than this, this Shepherd’s Pie. My version here is pretty standard in shape and scope, but I do a couple of simple things – use a few good tricks – to help lift and deepen the flavors all at once. My goal here on MKL is to always seek out ways to make our home cooking better without it taking longer or costing more. Today, I’m employing a couple favorite tricks to ensure we stick to that mission as we whip up this easy Shepherd’s Pie.

Brown that butter: The mashed potatoes that top this pan o’ beef are flavored with sharp white cheddar and nutty, fragrant browned butter. The brown butter gives this insane deep flavor to the whole thing and it’s just worth doing. Takes barely any time, and the payoff is massive. I do this is a number of my recipes, because it’s a way to make the most of a single ingredient. Like in my Brown Butter Hazelnut Pesto Ravioli with Crispy Mushrooms, my Simple Roasted Salmon and Veggies with Whipped Brown Butter Vinaigrette, and my 20-Minute Brown Butter Shrimp Scampi.

Grab a cold one. Now, I dunno if a big, glugging splash of beer is traditional in Shepher’s Pie. But it is in my version, and considering that this dish often associated with pubs – it seems like a no brainer to add it in. So I deglaze with about 3/4 cup of beer, and then wash the rest down as teh pie comes together.

METHOD

1. Put the potatoes in a large pot of water to cover. Salt it like the sea (i.e. pretty darn salty). Boil the potatoes until fork tender. Drain, return to the pot. 

2. Melt the butter in a small saucepan over medium heat. Continue simmering it until it begins to turn golden and the milk solids are visibly brown, about 2 to 3 minutes past being fully melted. Add to the potatoes, along with the sour cream, cheese and some salt and pepper to taste. Using a potato masher or a hand-held mixer, mash/mix the potatoes until nice and creamy-smooth. 

3. Add the olive oil to a large oven-proof skillet set over medium-high heat. Add the carrots, celery, and onions. Season with salt and pepper. Cook until nice and tender; about 6 to 8 minutes. Add the garlic and the Italian seasoning (or poultry seasoning). Cook for one minute. Add the tomato paste and cook for one minute more, stirring to combine.

4. Preheat your broiler to high and adjust the rack to the middle position.

5. Add the beer and stir until things are nice and saucy, scraping up the bits on the bottom of the pan. Spread the mashed potatoes all over the top in an even layer. Broil until golden brown and bubbly, about 4 to 6 minutes.

What You’ll Need

This recipe is a two-pan, flavor powerhouse that will keep you SO satisfied and full for basically as long as you need it to. I’m not calling it the ultimate stick-to-your-ribs wonder-meal for nothing. Beef, tons of veggies, and a browned butter + sharp white cheddar mashed potato topping create what I think is the most unbelievably tasty pan of Easy Shepherd’s Pie.

Easy Shepherd’s Pie INGREDIENTS

1 pound ground beef (or lamb, if you’re going traditional Shepherd)

24-ounces baby yellow or small red potatoes, quartered

6 tablespoons butter

¼ cup sour cream

Heaping cup shredded sharp white cheddar cheese

1 tablespoon olive oil, plus more as needed

2 large carrots, thinly sliced

3 celery stalks, thinly sliced

1 small sweet onion, diced

3 garlic cloves, minced or grated

Salt and pepper, to taste

1 tablespoon Italian seasoning or poultry seasoning (works with red meat, too)

2 teaspoons beef stock concentrate

4 to 6-ounce can of tomato paste

¾ cup beer (cook enjoys the rest! You can sub water)

If you like the looks of this easy Shepherd’s Pie, then you might also enjoy:

Crispy Ginger Beef Bibimbap

Julia Child’s Beef Bourguignon (sort of)

Coconut Red Curry Drip Beef

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