Go Back Email Link
+ servings
A square serving of cottage pie is centered on a blue plate. Carrots and parsnips are visible in the meat/veg base, and it's topped with a thick layer of mashed potatoes.
Print Recipe Pin Recipe Save Recipe
5 from 1 vote

Cottage Pie Recipe / Shepherd’s Pie Recipe

“Best Shepherd’s Pie Ever” may be a big claim to make, but this one - technically a cottage pie - is definitely a contender. A variety of root veggies are the secret!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: British, Gluten-free
Servings: 16 servings
Calories: 315kcal
Author: Marie Porter

Equipment

Two 9x13 cooking dishes

Ingredients

  • 4 lbs russet potatoes
  • 2 tablespoon olive oil
  • 1 lb ground pork
  • 1 lb lean ground beef Substitute ground lamb for true “Shepherd’s Pie”
  • 2 carrots peeled and grated
  • 2 parsnips peeled and grated
  • 1 small turnip peeled and grated
  • 1 medium onion peeled and grated
  • 2 cloves garlic minced, finely grated, or pressed
  • 1 ½ cups chicken broth
  • 2 tablespoon corn starch
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 1 teaspoon rosemary
  • ½ teaspoon savory
  • ½ cup fresh parsley chopped
  • ¼ cup butter
  • ¼ cup chicken broth
  • 1 ½ cups sour cream
  • 1-1.5 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Peel potatoes if you have to (I don’t!), chop into 2″ chunks. Boil in a large pot of water until tender.
  • While potatoes are boiling, combine oil, ground pork, ground beef, grated veggies, and garlic in a large pan. Cook on medium high heat, stirring and breaking up meat chunks frequently.
  • Once meat is cooked through and veggies are tender, whisk together chicken broth and corn starch until smooth.
  • Pour over meat and veg mixture, season with pepper, salt, rosemary, savory, and parsley. Stir until well combined and broth mixture starts to thicken. Remove from heat.
  • Once potatoes are tender, drain and transfer to a large bowl – I like to use my stand mixer. Mash/whip for 30 seconds or so, until potatoes have broken down a bit. .
  • Add butter, chicken broth, and sour cream, continue to beat until smooth. Season with salt and pepper
  • Preheat broiler to high.
  • Transfer meat mixture to pan(s) – I used a 12″ round cake pan, 2″ tall. (Two 9 x 13″ pans would also work!)
  • Spread potato mixture evenly over the meat mixture, broil until potatoes are as browned as you would like them.
  • Serve immediately, or cool to room temperature, cover with plastic wrap, and chill.

Nutrition

Calories: 315kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 409mg | Potassium: 835mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg