Shepherd’s Pie / Cottage Pie

This is a “Stick to your ribs” comfort food that is great any time of the year.  My version of this uses ground beef and turkey, which technically classifies it as Cottage Pie.  Shepherd’s Pie uses the same basic ingredients and preparation, but uses lamb instead of beef and turkey.  The combination of flavors is very appealing and satisfying.

Filling Ingredients

• 2.25 Pounds –  Ground Beef 90/10
• 1 Pound –  Ground Turkey
• 3 Tablespoons – Extra Virgin Olive Oil
• 1 Large Onion – Chopped Finely
• 8 Carrots –  Chopped into small cubes
• 1 Cup Celery, Chopped, include the celery leaves
• 4 Cloves – Fresh Garlic, Minced
• 1 Cup – Red Wine
• 1 Cup – Beef Stock
• 2 Bay Leaves
• t Tablespoons – Lee & Perrin Worcestershire Sauce
• 2 Tablespoons – Tomato Paste
• 2 Tablespoons – All Purpose Flour
• 1 Tablespoon – Salt
• 1 Teaspoon –  Finely Ground Black Pepper
• 1 Teaspoon – Italian Seasoning
• 2 Cups – Frozen Peas

Filling Preparation

1. Brown the ground beef and ground turkey in one tablespoon of extra virgin olive oil.  Do not overcook.
2. In a very deep skillet or Dutch oven, saute the onions, carrots and celery in the remaining two tablespoons of extra virgin olive oil, until onions are clear and carrots are beginning to be soft.
3. Remove and discard the grease from the meat.
4. Combine ingredients into the deep skillet or Dutch oven and add the garlic, red wine, beef stock, Worcestershire Sauce, tomato paste, flour, bay leaves, salt, pepper and Italian seasoning. 
5. Cook on a low range setting for approximately 30 minutes until the meat is fully cooked and the ingredients begin to produce a little bit of rich “gravy.” 
6. Add frozen peas, stir and cook for an additional 5 minutes to thaw the peas.
7. Place filling ingredients into two greased casserole pans approximately 13″ x 13″
8. Don’t forget to remove the bay leaves.
9. 

Topping Ingredients

• 5 Pounds –  Russet Potatoes
• 1 Stick –  Salted Butter
• 3/4 Cup – Half and Half
• 2 Each – Egg Yokes
• 2 Teaspoons – Salt
• 2 Tablespoons – Shredded Cheddar Cheese
• 2 Tablespoons – Chopped Fresh Parsley

Topping Preparation

1. Cube the potatoes and boil in a generous amount of water in a large Dutch oven, adding one teaspoon of salt.
2. When potatoes become soft (approximately 20 minutes) drain the water.
3. Add butter, half and half, two egg yokes, 1 teaspoon of salt and mix with a potato masher.
4. Once the filling has cooled somewhat, add the potato topping to the two casserole pans.
5. Smooth the top and use a pastry knife to create a pattern of moons across the top of each.

The Finish!

1. Place the casserole pans in the oven and broil on high until the top projections begins to turn golden brown.
2. Add Cheddar cheese and parsley and return to the oven for a few seconds, until the cheese begins to melt.
3. Cut and enjoy.

Feeds 10 -12 adults and a bunch of kids.  The older kids will tell you they didn’t think they liked cooked carrots and peas until tonight.