Sheperd’s Pie

Last day of the minced meat week and for today we will be making some Shepherd’s pie. Sheperd’s pie or for others “Cottage pie”, is a type of meat pie served in a crust of mashed potatoes. Though Shepherd’s pie and Cottage pie looks synonymous due to present day usage both are different dishes. Now what is the difference between the two? It’s actually simple as shepherd’s pie uses lamb or mutton while Cottage pie uses beef.

People started using the term “cottage pie” since 1791 when the potato was introduced as an edible crop for less affluent people. During those time “cottage” was the word to define a modest dwelling for rural workers, and this dish is commonly served during those days. The term “shepherd’s pie” became known during 1877 and it was named after sheep-takers which denotes the meat used. The original ingredients used are leftover roasted meats which makes this dish is a way good to recycle leftovers. Since then it changed a lot, vegetables are added and meat was changed to minced and it is refined to what we all know of now.

Ingredients (Meat Filling)

700g minced beef or lamb
1 large onion, finely chopped
1 large carrot, chopped
1 cup corn kernels
1 cup green peas
2 tbsp Worcestershire Sauce
3 tbsp tomato paste
1 cup red wine
6 cloves garlic, minced
fresh rosemary
fresh thyme
freshly ground black pepper
olive oil

Ingredients (Mashed Potatoes)

750g potatoes
1/4 cup cream
1/4 cup parmesan cheese
4 tbsp butter
2 egg yolks

Method (Meat Filling)

  1. In a pan add oil then sauté garlic and onion. Once onions are soft add minced meat until brown.
  2. Add rosemary, thyme, carrots, corn and green peas.
  3. Add Worcestershire sauce, tomato paste and red wine. Cook for 5 minutes in medium heat.
  4. Season with salt and freshly ground black pepper. Set it aside.

Method (Potatoes)

  1. In a pot add water and 1 tsp of salt. Once boiling add potatoes and cook for 15-20 minutes or until soft.
  2. Peel the potatoes then place it in a bowl together with cream, parmesan, butter, egg yolks and salt. Mash it with potato masher or fork then mix well.
  3. Place in a piping bag.

Method (Shepherd’s pie)

  1. Place meat mixture in a bake ware or ramekins up to 2/3 but not lesser than half the height.
  2. Pipe the mashed potatoes on top of the meat mixture.
  3. Bake in a 200C preheated oven for 20 minutes.

23 Responses

  1. Simply Tia says:

    I am so drooling!!! The colors are amazing and the photos are so inviting. I want some right now. Well done for tempting me Raymund!

  2. How clever making individual portions Raymund.
    🙂 Mandy

  3. nors says:

    Pang coffee shop na yan pre ha….

  4. anita triana says:

    I really applaud you a very brilliant idea. thanks Raymund。

  5. I love Shepard’s Pie and don’t make it nearly enough!! Yours looks amazing, I love it in the individual ramekins.

  6. I love the individual treatments. These look perfect.

  7. Judy says:

    Oh, I love how you put it in ramekins, great presentation and easy way to control portion size.

  8. Kristy says:

    I’ve never seen this done in ramekins before, but I LOVE ramekins. I’ve been meaning to make Shepherd’s Pie for sometime now…this presentation might give me just the motivation I need. 🙂

  9. Eri says:

    I love the ramekins version! Have a wonderful weekend!

  10. shepherd’s pie has always intrigued me. there’s something so rich about eating a pie with mashed potatoes for a crust. at the end of the process, did the mashed potatoes come together to form a ‘solid’ thick crust, slightly similar to the texture of hash browns?

  11. samology says:

    SHEPHERD’S PIE!!! That’s one of my favourite dishes!! I love how you made them into little portions.. i must try this!!!

  12. I love anything in a ramekin or single serving! It makes it instantly better looking!

  13. These are such cute single serving portions – love it 😀

    Choc Chip Uru
    Latest: Bleeding Jam Marbled Mudcake

  14. Those are stunniung photos of a dish which is a firm favourite here! A lovely recipe indeed.

  15. Betty says:

    I guess the shepherd’s pie that I’ve loved for so long is actually cottage pie! No matter what you call it, this looks fabulous. I love the individual servings, too. This is one that my boys would love! 🙂

  16. Your sheperds pie came out looking totally delicious. I mean wow. I can’t stop staring at it actually lol

  17. Its been years since I had this, thanks for the reminder. Hopefully this makes an appearance on my menu soon.

  18. i want one of these.. weee

  19. foodjaunts says:

    Thanks for explaining the difference! Lol, I always just say Shepherd’s Pie even if I’m using beef but your explanation totally make sense. I’ll make sure to use the right terminology from now on

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