Shepherd’s pie, not to be confused with cottage pie, is traditionally made with lamb or mutton, whereas cottage pie is made with beef. It has a great taste so if you are looking for delicious comfort food, this is it.
- Put the potatoes in a pot and cover them with water. Place over medium-high heat and bring to the boil. Reduce the heat to medium and cook for 15 minutes or until the potatoes are tender.
- When the potatoes have cooked, drain them and mash them while adding the milk, butter, salt, and pepper.
- Preheat your oven to 400°F/200°C.
- Place a pan over medium-high heat, add the clarified butter (or oil) and stir in the carrot, celery, and onion, fully coating them with the butter. Reduce the heat to medium and cook for 5 minutes or until the onions are translucent and the carrots have softened a little.
- Return the heat to medium-high and add the ground meat. Stir to break the meat up and cook for 5 minutes, or until it is no longer pink. Remove the excess fat by tilting the pan and spooning it off.
- Add flour to the mixture and peas, mix it in and let it cook for 3 minutes. Add the beef stock, rosemary, and thyme. Cook for 5 minutes or until the liquid thickens.
- Transfer the meat mixture to a greased casserole dish or baking pan. Cover the meat mixture with the mashed potatoes and fluff the top of them using a fork. Place 2 tablespoons of butter, in small pieces, over the top of the potatoes and then sprinkle lightly with paprika.
- Move the shepherd’s pie onto a center rack in the oven. Cook for 30 minutes or until the peaks of the potatoes have turned golden brown.
- Let the pie rest for 10 minutes before serving.
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