Shepherd's pie with beef (cottage pie)
Dimitra's Dishes · ♥ 658 likes · 23K views · 9 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- salt
- 4–5 tbsp olive oil
Finely chop the onion, salt it lightly and cook in the olive oil over medium-high heat until soft and golden.
- 2 lb russet potatoes
- 2 tsp salt
Peel the potatoes, hold in cold water to keep them from browning, cut into big chunks, cover with water in a pot, add the salt and boil until fork tender, about 12 to 15 minutes.
- 2 lb ground beef
- 4–5 cloves garlic cloves
- 1 tsp salt
- black pepper
- 1 tsp thyme
- 1–2 tsp Worcestershire sauce
- 2 tbsp tomato paste
Add the ground beef and grated garlic to the onions; season with salt, black pepper, thyme and Worcestershire sauce, and add the tomato paste.
- dried oregano
Cook down about 10 minutes until the beef is cooked and browned; taste and adjust, and add the dried oregano.
Tomato paste or canned tomatoes
- ¾ cup frozen corn
- ¾ cup frozen green peas
Stir in the frozen corn and peas, turn off the heat and let the residual heat of the cast iron thaw them, stirring every few minutes; taste again.
Corn and peas off the heat
- ½ stick butter
- granulated garlic powder
Drain the potatoes, return them to the pot with the butter in chunks, a little salt and garlic powder, and mash with a potato masher.
- ½ cup half and half
- black pepper
- salt
Over medium heat add about half a cup of half and half and mix to the consistency you like; off the heat add black pepper, the rest of the butter, salt to taste and a little more half and half.
Spread the potatoes over the beef mixture in the skillet.