Shepherd’s Pie / Cottage Pie ❤️

Ingredients

• 1 lb Ground Beef (80/20 lean‑to‑fat ratio)
• 1 small Onion (diced)
• 0.75 cup Carrots (freshly diced)
• 1 rib Celery Rib (chopped)
• 2 large cloves Garlic (finely minced)
• 1 tablespoon Tomato Paste
• 1 tablespoon Fresh Rosemary (finely chopped)
• 0.5 teaspoon Fresh Thyme (finely chopped)
• 0.25 teaspoon Sage (fresh or dried, rubbed)
• 2.5 tablespoons All-Purpose Flour (for thickening the gravy)
• 1.5 cups Beef Broth (low‑sodium preferred)
• 1 tablespoon Worcestershire Sauce
• 1 cup Frozen Peas (can substitute corn or green beans)
• 2 lb Russet Potatoes (peeled and cut into 1‑inch cubes)
• 0.75 cup Milk (whole milk)
• 3 tablespoons Unsalted Butter
• to taste Salt
• to taste Black Pepper
• 1 teaspoon Chives (finely chopped)
• 0.66 cup Extra Sharp Cheddar Cheese (finely shredded)
• 1 Egg Yolk (for color and richness in the mash)
• as needed Non‑Stick Spray (to grease baking dish)

Instructions

1. Brown the Ground Beef

   Heat the braiser over medium heat, add the 1 lb ground beef, break it up with a spatula, and cook until fully browned, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Sauté Onion

   Add the diced small onion to the braiser and cook, stirring, until translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium

3. Sweat Carrots and Celery

   Add the 3/4 cup diced carrots and 1 celery rib, stir and cook for about 2 minutes until they begin to soften.

   Time: PT2M

   Temperature: medium

4. Add Garlic and Tomato Paste

   Stir in the minced garlic and 1 tbsp tomato paste, cooking for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Incorporate Fresh Herbs

   Add 1 tbsp chopped rosemary, ½ tsp chopped thyme, and ¼ tsp rubbed sage; stir for 30 seconds.

   Time: PT0.5M

   Temperature: medium

6. Toast the Flour

   Sprinkle 2½ tbsp all‑purpose flour over the mixture and stir continuously for about 1 minute until the flour turns a light golden color.

   Time: PT1M

   Temperature: medium

7. Create the Gravy Base

   Gradually pour in 1½ cups beef broth and 1 tbsp Worcestershire sauce, stirring to dissolve the flour. Bring to a gentle simmer for 3 minutes.

   Time: PT3M

   Temperature: medium

8. Add Peas and Simmer

   Stir in 1 cup frozen peas, reduce heat to low, and let the mixture simmer gently for 5 minutes.

   Time: PT5M

   Temperature: low

9. Boil Potatoes

   While the meat simmers, place the cubed potatoes in a large pot of salted water, bring to a boil over high heat, then reduce to low and cook 15‑20 minutes until fork‑tender.

   Time: PT20M

   Temperature: high then low

10. Warm Milk and Butter

    In a small saucepan, combine 3 tbsp butter and ¾ cup milk; heat over low, stirring until butter melts, about 2 minutes. Then remove from heat.

    Time: PT2M

    Temperature: low

11. Mash the Potatoes

    Drain the potatoes, return to the pot, and mash. Add the warm butter‑milk mixture, salt, pepper, 1 tsp chopped chives, 2/3 cup shredded cheddar, and 1 egg yolk. Mash until smooth and creamy, about 5 minutes.

    Time: PT5M

12. Assemble the Pie

    Spray the 11×7½‑inch baking dish with non‑stick spray. Spread the meat mixture evenly on the bottom, then dollop the mashed potatoes on top, smoothing with a spatula.

    Time: PT2M

13. Bake

    Place the dish on a sheet of aluminum foil on the middle oven rack and bake in a pre‑heated 375°F oven for 22 minutes, until the top is golden and the filling is bubbling.

    Time: PT22M

    Temperature: 375°F

14. Rest and Serve

    Remove the pie from the oven and let it rest for 5 minutes before cutting and serving.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

4 g