Perfect Shepherd's/Cottage Pie That Anyone Can Make

For the mashed potato toppings, rinse and peel the russet potatoes and cut lengthwise then lengthwise again and then into quarters.

Dump all potatoes into a medium pot and cover with water. Season generously with salt to taste. Set over medium-high heat.

Bring to a boil and let boil for 7-10 minutes. Potatoes should be easily pierced with a fork. Drain once finished.

In a small sauce pot, add in unsalted butter and whole milk. Set on the stove over medium heat just until the butter is melted and mixture is hot.

Rice/mash all the potatoes using a potato ricer or potato masher. Add in the hot butter/milk mixture and mix together before stirring in creme fraiche.

Grate in gruyere cheese. Season to taste with salt and pepper and mix together until thoroughly combined.

Pre-heat oven to 375℉.

If not using store bought ground beef, start by slicing the beef (or lamb) and thoroughly mix with roughly chopped bacon.

In a stand mixer fitted with a meat grinder attachment, grind the beef and bacon mixture. Once finished, knead into a firm dough like ball.

Heat a medium size pot (or pan) over medium-high heat until smoking hot. No oil included.

Add in the beef, pressing it in and sear for 3 minutes. Flip and repeat on the other side.

When both sides are seared. Mash the beef until fine, season with salt and pepper, and continue cooking over medium heat in its own fat until evenly brown.

Dump out all the beef into a separate bowl and place to the side.

Add butter to the pot (or pan) and melt over medium heat.

Once bubbling, add in mushrooms and sear until just brown before adding in the onions, celery, carrots, and garlic. Season with salt and pepper. Saute for 2 - 3 minutes mixing occasionally.

When softened, toss in tomato paste sauteing for 2 minutes or until caramelized. Deglaze with red wine, stock, or vinegar.

Follow with Worcestershire sauce and bring to a boil. Add in fresh chopped thyme, fresh chopped rosemary, mix to combine and let reduce until all the liquid is gone.

Add in beef stock seasoning to taste with salt and pepper. Mix and let cook for 1-2 minutes.

Add in the frozen peas and stir together. Let cook until the peas are nice and hot.

Dump the meat and vegetable mixture into a casserole dish spreading out evenly to the edges of the pan. Press the meat down so it’s nice and compact.

Gently add the mashed potatoes on top and evenly spread across the surface of the casserole.

Grate on some Parmigiano Reggiano and Gruyere cheese. Optionally fork the top of the surface.

Place into a 375℉ oven for 20 minutes or until top is golden brown.

Let sit for 20 minutes before serving. Optionally garnish with thinly sliced chives.