Shepherd’s Pie Recipe
From Oxford to New Castle, this cottage pie includes layers of seasoned beef, root vegetables, and tavern-made mashed potatoes, all covered in a moat of our rich beef gravy. Our Shepherd’s Pie is a 2 ½ pound meal!
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Ingredients
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Colonial Fare
Method
Colonial Fare
Cook the Beef Mixture
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes.
Stir in the diced carrots and peas, cooking for an additional 5 minutes.
Sprinkle the flour over the beef mixture, stirring to combine. Cook for 2 minutes to eliminate the raw flour taste.
Add the beef broth and Worcestershire sauce, stirring until the mixture thickens slightly. Season with salt and black pepper to taste.
Assemble the Shepherd’s Pie
Preheat your oven to 400°F (200°C). In a baking dish, spread the beef mixture evenly at the bottom.
Top the beef mixture with the mashed potatoes, spreading them out evenly with a spatula.
Bake
Place the assembled Shepherd’s Pie in the preheated oven and bake for 25-30 minutes, or until the top is golden brown.
Remove from the oven and let it rest for 5-10 minutes before serving.