Name: Shepherd's Pie (Cottage 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)

Shepherd’s Pie (Cottage Pie)

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A flavorful Shepherd’s Pie (okay, technically Cottage Pie) that features a saucy, ground beef base (spiked with beer) and a creamy, cheesy, browned butter crust on top. Best when served with something acidic on the side, for balance! Think salad, slaw or even a bowl of pickled veggies.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

1 pound ground beef (or lamb, if you’re going traditional Shepherd)
24–ounces baby yellow or small red potatoes, quartered
6 tablespoons butter
1/4 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
3/4 cup beer (cook enjoys the rest! You can sub water)

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Instructions

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.
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.
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 beef and let it get nice and browned, stirring occasionally until cooked through; about 5 to 6 minutes. Add the garlic, Italian seasoning (or poultry seasoning), stock concentrate, and the tomato paste and cook for one minute more, stirring to combine.
Add the beer and stir until things are nice and saucy, scraping up the bits on the bottom of the pan. You can add more beer if needed, or you can supplement with water or stock. Let everything simmer for a couple of minutes to cook off the alcohol and to thicken. Spread the mashed potatoes all over the top in an even layer.
Preheat your broiler to high and adjust the rack to the middle position.
Broil until golden brown and bubbly, about 4 to 6 minutes.

Find it online: https://mykitchenlittle.com/2022/02/04/shepherds-pie/