Robert's RecipesPie Recipes

Shepherd's Pie or Cottage Pie

Shepherd's Pie or Cottage Pie


This is our family's usual recipe for a basic Shepherd's Pie. In England this would be called Cottage Pie, whereas Shepherd's Pie would be made with lamb. In Quebec it is known as 'Pâté Chinois', or Chinese Pâté and would have a layer of sweet corn. This name originated because this was a meal cooked by immigrant Chinese railway builders as a variant on Cottage Pie. I like to use mushrooms and garlic in my version, as well as the addition of breadcrumbs and egg to make the filling bond, so that it serves more like a meatloaf.

Shepherd's Pie or Cottage Pie Recipe

INGREDIENTS:

  • 500 gm lean ground beef
  • 2 medium yellow onions, chopped
  • 2 cloves garlic, minced
  • 5-6 mushrooms, sliced
  • olive oil
  • parsley, pepper and salt to taste
  • 2 packages Oxo brand bouillon or equivalent
  • 2 tsp Worcestershire Sauce (10 ml)
  • 3/4 cup breadcrumbs (40 gm)
  • 1 egg
  • 5-6 white potatoes boiled and mashed with a little butter and milk (save water to make gravy)
    		•

    METHOD:

    Prepare potatoes and put on to boil.

    Sauté beef, onions, garlic and mushrooms in a little oil.

    Drain excess fats when cooked and stir in seasonings and beef bouillon powder.

    Add the breadcrumbs, egg and mix well before spreading into a casserole.

     


    Add a little of the water from the potatoes to ensure moistness.

    Top with mashed potato and finish the top as desired.

    I like to use a small kitchen knife to get a rough finish that turns out slightly crispy.

    Spritz with a little olive oil before baking to get a crispier, more golden-brown topping.

    Bake in 350°F or 180°C oven until the top starts to brown (about 35 minutes)

    I often finish using the broiler for extra color if needed. Serve with gravy and desired vegetable.

     

     


    Printer-friendly version

     

    You might also like:

     

    Comments powered by Disqus


    Custom Search