Today I want to talk about one of my all-time personal favorite recipes. It’s the ultimate comfort food; a meal that has stood the test of time, old-fashioned shepherd’s pie, also known as cottage pie.

Just the thought of this meal makes me nostalgic for cozy family dinners and the warmth of home. But hold on, before we get into this fabulous recipe, let’s unravel the mystery behind shepherd’s pie and its cousin, cottage pie. Do you know the difference?

The Shepherd’s Pie versus Cottage Pie Debate

So what’s the difference between shepherd’s pie and cottage pie? Well my friends, it’s all in the meat. Traditionally, shepherd’s pie is made with lamb, while cottage pie uses beef. But over the years, the terms have often been used interchangeably, leading to some a lot of confusion.

In fact, I even debated what to name this recipe because of it. In truth, this is a cottage pie recipe, but because so many people refer to the beef version of this dish as shepherd’s pie too, I decided to call it a shepherd’s pie. Please don’t come for me, guys.

Step-By-Step Instructions

Cooking the potatoes

1. Peel and chop the potatoes into small chunks and place them in a medium size pan with water.
2. Heat to boiling and cook 15-20 minutes, until the edges are rounded and the potatoes are soft.
3. Drain water from the potatoes and add butter, salt, pepper, and garlic powder.
4. Mash thoroughly until smooth and set aside.

Making The Pie

1. First, preheat your oven to 375 degrees Fahrenheit and lightly grease a large casserole dish.
2. In a large skillet over medium heat, cook the ground beef and onion until the meat is browned and the onions are translucent. Be sure to break up the meat as it cooks and drain off any excess fat when it’s done.
3. Then add the minced garlic, salt, pepper, and oregano to the skillet and cook for about 1 minute.

3. Next, sprinkle the flour over the meat and onion mixture and cook for an additional 1-2 minutes.
4. Then stir in the beef broth, tomato paste, and Worcestershire sauce, bringing the mixture to a boil.

5. Reduce the heat to medium-low and add the frozen peas, carrots, and corn. Cook for 5-10 minutes until heated through and thickened.
6. Pour the meat mixture into the baking dish, spreading it evenly in a thick layer across the bottom.

7. Using a large spoon or rubber spatula, spread the mashed potatoes evenly over the top of the meat layer.

8. Bake the Shepherd’s Pie uncovered for 30 minutes, until hot and bubbly.
9. Once done, remove it from the oven and let it stand for 10 ish minutes before serving.

Make-Ahead Option

To make shepherd’s pie ahead of time, assemble the dish but don’t bake it. Cover it tightly with foil and refrigerate for up to two days, or freeze for up to three months. And when you’re ready to enjoy it, thaw it in the refrigerator overnight and then simply bake it according to the recipe instructions, adding a few extra minutes to the cooking time if it’s coming from the fridge.

Storage & Reheating

Store shepherd’s pie covered or in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through (best for keeping the texture), or microwave individual portions in short intervals. Cover loosely to prevent the top from drying out.

Freeze the fully assembled or baked pie (cooled) in an airtight container for up to 2–3 months. Thaw overnight in the refrigerator, then reheat in the oven until hot and bubbly.