Shepherd’s Pie

Smell of Rosemary – Shepherd’s Pie - Top

What could be more comforting on a cold, snowy winter evening than a dish made of meat and mashed potatoes? Shepherd’s pie is a savory treat that originated from Great Britain, and is also known as cottage pie (Shepherd’s pie usually contains lamb meat; cottage pie is made of beef). It was the dish that primarily contained leftover mashed potatoes and stew meat, but, it is so tasty, it was inevitable that it would ascend from a means of consuming leftovers to a popular family classic.


1 ½ to 2 pounds of Yellow Gold potatoes
2 tablespoons of unsalted butter
½ cup of sour cream
2 tablespoons of fresh chopped Italian parsley
1 tablespoon of olive oil
1 cup of diced carrots (about 3 large)
1 cup of diced onions, 1 medium
2 garlic cloves, finely chopped
1 ½ to 2 pounds of ground beef
2 tablespoons of Worcestershire sauce
1 cup of frozen peas, thawed
Salt and freshly ground black pepper, to taste

Smell of Rosemary – Shepherd’s Pie - Ingredients

Preheat oven to 400 degrees Fahrenheit.

Peel potatoes, and cut them into even sized chunks. Boil them in a pot of salted water for about 20 to 25 minutes or until soft. While potatoes are cooking, heat oil in large frying pan on medium heat. Add carrots and cook them until they are softened, for about 7 to 10 minutes. Next, add onions and garlic and cook for another 2 to 3 minutes; season vegetables with a pinch of salt and black pepper.

Smell of Rosemary – Shepherd’s Pie -Cooking Carrots, Onions and Garlic

Add ground beef and cook until browned, mixing occasionally and breaking bigger pieces apart, about 10 minutes.

Add Worcestershire sauce, thawed peas and more salt and black pepper if needed. Transfer meat mixture to an oven-safe rectangular dish, and set aside.

Smell of Rosemary – Shepherd’s Pie - Adding Peas to the Meat Mixture

When potatoes are ready, drain the water. Return the pot to the stove and heat them for 10 – 15 seconds or so, moving the pot up and down and back and forth to prevent the potatoes from burning and to remove as much moisture as possible. Mash potatoes, then mix them with butter, sour cream, parsley and ½ teaspoon of salt, or to suit your own taste.

Smell of Rosemary – Shepherd’s Pie - Adding Butter, Sour Cream and Parsley to Mashed Potatoes

Spoon potatoes on the top of the meat mixture. Smooth the top.

Smell of Rosemary – Shepherd’s Pie - Layering of Mashed Potatoes on the top of Meat Mixture

Place potatoes in the preheated oven and bake for about 30 minutes.

Smell of Rosemary – Shepherd’s Pie - Ready for the Oven

This recipe will make 4 to 6 large servings.

Smell of Rosemary – Shepherd’s Pie -

Preparation time: about 35 minutes

Cooking time: 30 minutes

This is a Smell of Rosemary Original Recipe

Smell of Rosemary – Shepherd’s Pie - Bottom

ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *