A Generous Table

A nice and warming dish!  Traditionally, if it is made with lamb or mutton it is Shepherd’s Pie, and when made with beef it is Cottage Pie.   Lamb and I don’t mix, so I always use beef!  Such a nice dish to make ahead – just heat and serve.  Comfort in a bowl…

Shepherd’s Pie (Cottage Pie)

• 1 onion, finely chopped
• 1 leek, trimmed and finely chopped(optional)
• 1-2 Tbs butter (or olive oil)
• 1 clove garlic, minced
• 2 medium carrots, finely chopped
• 1 stalk celery, finely chopped
• 1 lb ground beef or lamb
• 1 Tbs flour
• 1 Tbs tomato paste
• 1 Tbs Worchestershire sauce
• 1 cup beef stock
• 1 bay leaf
• 1 tsp chopped thyme
• Salt and pepper, to taste
• 2lbs leftover mashed potatoes (or 2 lbs potatoes boiled and mashed with milk & butter)

(If making potatoes, cook potatoes in a large heatproof casserole.  Drain, place in large bowl and mash, adding butter, milk, salt and pepper until well seasoned and a spreading consistency, reserve.  Wipe casserole dry.)  Preheat oven to 375F. Heat casserole over medium heat and add meat, onions and leeks.  Cook until meat is browned and leeks and onions are soft.  Add celery, garlic and carrot- sauté for one minute.  Add flour and cook for one minute.  Add stock, tomato paste, Worchestershire sauce and herbs, season to taste.  Bring to a boil and simmer uncovered for about 5 minutes (sauce should thicken).  Top with mashed potatoes and dot with butter, if desired.  (At this point, the dish can be cooled and refrigerated up to 48 hours, or frozen up to 3 months – thaw overnight in the fridge before baking. )  Bake for about 20 minutes (or 1 hour if made ahead and refrigerated), or until potatoes are golden.   Serves 4-6.