Ingredients
For the Mashed Potato Topping:
· 2.5 lbs (about 1.2 kg) Russet or Yukon Gold potatoes, peeled and quartered
· 1/2 cup (120 ml) whole milk, warmed
· 1/2 cup (115 g) unsalted butter
· 1/2 cup (120 ml) sour cream or full-fat Greek yogurt
· 1 cup (100 g) sharp cheddar cheese, grated (divided)
· Salt and white pepper to taste
For the Meat Filling:
· 2 tablespoons olive oil
· 1 large yellow onion, finely diced
· 2 large carrots, finely diced
· 2 celery stalks, finely diced
· 2 cloves garlic, minced
· 1.5 lbs (700 g) ground lamb (for authentic Shepherd’s Pie) or ground beef (for Cottage Pie)
· 1 teaspoon fresh rosemary, finely chopped
· 1 teaspoon fresh thyme leaves
· 2 tablespoons tomato paste
· 2 tablespoons all-purpose flour
· 1 cup (240 ml) beef or chicken broth
· 1 tablespoon Worcestershire sauce
· 1 cup frozen peas
· Salt and freshly ground black pepper to taste
The Methods: A Labor of Love
Part 1: Preparing the Perfect Blanket (Mashed Potatoes)
1. Cook the Potatoes: Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain and Steam Dry: Drain the potatoes completely in a colander. Return them to the hot pot and let them sit over the turned-off burner for a minute to allow any residual moisture to evaporate. This is the secret to fluffier mashed potatoes.
3. Mash and Combine: Using a potato ricer, food mill, or hand masher, mash the potatoes until smooth. Add the warm milk and butter, and stir until the butter is melted and incorporated. Gently fold in the sour cream and half of the grated cheddar cheese. Season generously with salt and white pepper. Cover and set aside.
Part 2: Building the Flavorful Foundation (Meat Filling)
1. Sauté the Aromatics: In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery (a mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
2. Brown the Meat: Add the ground meat, breaking it up with a wooden spoon. Cook until well-browned, about 6-8 minutes. Drain off any excess fat, if desired.
3. Create the Gravy: Add the minced garlic, rosemary, and thyme, and cook for one minute until fragrant. Stir in the tomato paste and cook for another minute. Sprinkle the flour over the meat mixture and stir constantly for two minutes to cook out the raw flour taste.
4. Deglaze and Simmer: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan—this is flavor! Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 10-15 minutes, stirring occasionally, until the gravy has thickened. Stir in the frozen peas and season thoroughly with salt and pepper.
Part 3: The Grand Assembly and Baking
1. Assemble the Pie: If your meat filling is not already in an oven-safe dish, transfer it to a 9×13 inch (or similar) baking dish. Spoon the prepared mashed potatoes over the meat filling. Using a spatula, spread the potatoes evenly to the edges to seal in the filling.
2. Create the Crown: Use a fork to create decorative peaks and swirls across the entire potato surface. This will create more surface area for browning and a beautiful, textured finish. Sprinkle the remaining half-cup of cheddar cheese over the top.
3. Bake to Perfection: Place the assembled pie on a baking sheet (to catch any potential bubble-overs) and bake in a preheated 400°F (200°C) oven for 25-30 minutes, or until the filling is bubbly and the potato topping is golden brown.
4. The Final Rest: Remove the pie from the oven and let it rest for 10-15 minutes before serving. This crucial step allows the filling to set, making it easier to slice and serve.
