Authentic Shepherd’s Pie Recipe from Scotland: Try It Now!

One of the most iconic comfort foods I have ever enjoyed is ‘Shepherd’s Pie’. It is a very common casserole here in Maine and throughout the New England region. It is also very common in the UK as it originated in Scotland. It is an all-in-one meal that includes seasoned lamb or beef, vegetables, and mashed potato. The recipe is very flexible and can be twisted up however one desires. My mom always used creamed corn as the main vegetable along with the ground beef, mashed potato, and spices. The Scottish version is much different. I recently made the more authentic version and my Mom enjoyed it immensely. This is one dish that is prepared by using what one has on hand in their pantry and refrigerator. Thus, the many different versions. But, the base is always the same: a meat lamb or beef, vegetables, and mashed potato. Go ahead and make your tummy happy and try this more authentic version!!

Ingredients:
2-3 tablespoons olive oil (use the oil you have on hand)
1 pound of ground lamb or ground beef
1 medium onion, chopped
1 large carrot, diced
2 ribs celery, diced
2 cloves garlic, minced (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 cup beef broth
1/2 cup red wine (I use what I drink and this is Chianti)
1 cup frozen peas

Mashed Potato
5 medium potatoes
4 tablespoons butter
1 cup mozzarella cheese (optional)
1/4 or more grated Parmesan cheese (optional)
1/2 cup milk or half-n-half
Salt and pepper to taste

Directions:
1. Heat the oil in a large cast iron fry pan over medium-high heat, add the ground lamb or beef and cook through. Break it all up with a wooden spoon while cooking. Once it is browned/cooked, add the onion and cook for 2-3 minutes. Add the carrots, garlic, celery, and tomato paste. Sauté for another 4-5 minutes, stirring occasionally. Add salt, pepper, oregano, parsley, and thyme and stir well. Add Worcestershire sauce, beef broth, and red wine. Stir and bring to a simmer. When the sauce begins to bubble, reduce heat to low, cover the pan with a lid and cook for 4-5 minutes. Add the frozen peas and cook for 4-5 minutes or until peas are cooked. Remove from heat and set aside.
2. Preheat oven to 400 degrees F.
3. Meanwhile, in a large pot of cold salted water add the potatoes and boil until tender. Drain and mash the potatoes with butter, warm milk, mozzarella, and Parmesan. Salt and pepper to taste.
4. Top the meat/vegetable mixture with the mashed potato and gently spread out evenly. Add more Parmesan cheese to the top. I like to add grated cheddar cheese as well. Bake for 20-25 minutes until the top is golden brown. At the end, I like to use the broiler to get a crispy top which only takes about 5 minutes. Keep your eye on the dish if using the broiler.
5. Let it sit for 15-20 minutes before serving.

*NOTE: You can bake this dish in a 9×9 baking dish or a large casserole. You do not have to use the cheeses. Sometimes I use chopped green beans, diced turnip, or diced parsnips in my vegetable mixture. You can use whatever vegetables combo you desire. Enjoy!!

Cheers, Drew Frederic