Shepherd's Pie (Cottage Pie)

Let's start out this winter week with a hot and comforting traditional meal! Shepherd's Pie is perfect for a quick weeknight dinner, it is especially great on these dark cold evenings. I was recently informed that when you add vegetables it becomes cottage pie. So this recipe is technically for cottage pie. As an extra bonus, this meal is totally freezer friendly!

Shepherd's pie is traditionally made with lamb, but any ground meat works. We are not big lamb eaters, so I make mine with ground beef or ground turkey.

This is such an easy and simple recipe, as you'll notice just about all of my dinner recipes are. The meat mixture can be made in one pan, while the mashed potato top is cooking in another pot. I use frozen mixed veggies, it all comes together so quickly.

Once the filling is ready, scoop it out into an oven safe dish. For this batch I decided to make mini pies with my gorgeous mini dutch ovens. They are so cute and the perfect portion size! Top the meat mixture with the mashed potato "crust" and bake for about 20 mins or until the top is crisp. You can also use the broiler to get that crispy look without the wait.

This recipe is one of our favorites, it reminds my husband of home cooked meals growing up in England. It's extremely versatile, you can spice it up with extra seasoning and sauces, or you can keep it simple. It is always hot, filling, and nutritious.

To freeze this meal, cover tightly with aluminum foil and cover that tightly with plastic wrap. This will be good for 6 months, but is best within 2 to 3 months. When you're ready to reheat it again preheat the oven to 350 degrees. Warm the pie in the oven for an hour. Alternatively, you can defrost the shepherd's pie in the oven overnight and cut the time in the oven by half.

Here is my recipe for Shepherd's (Cottage) Pie!


For The Filling:

- 1 Pound of ground meat (lamb for traditional shepherd's pie)

- 1 Onion, diced

- 1 Tbsp cornstarch

- 2 Tbsp Worcestershire sauce

- 1 Tbsp ketchup

- 1 Tbsp mustard

- 1/4 Cup beef stock (or stock of your choice)

- 2 Cups mixed vegetables

- Salt and pepper to taste

For the mashed potatoes:

- 3 to 5 Potatoes, peeled (opt.) and diced

- Half a stick of butter

- About 1/2 cup of milk


1. Preheat oven to 375 degrees.

2. Put potatoes in a pot of cold water and bring to a boil until soft.

3. While that boils, put the meat and onions in a pan and cook until meat is brown and onions translucent.

4. Sprinkle the meat and onions with cornstarch and mix in.

5. Add in the worcestershire sauce, ketchup, mustard, and stock. Mix together

6. Season with salt and pepper to taste, bring to a boil, reduce heat and simmer.

7. While that simmers, prepare mashed potatoes.

8. If potatoes are soft, mash with potato masher or fork

9. Gradually add in milk and butter until the potatoes are as creamy as you prefer

10. Scoop the meat filling into an oven safe dish, fill about half to 2 thirds of the dish

11. Top with mashed potatoes.

12. Place in oven for about 20 minutes, or until the top of the potatoes is golden and crisp.