Celebrating St. Patrick’s Day {Cottage “Shepherd’s” Pie}

Last week I said I was going to try to share meat free suppers each week but I botched the first installment and am about to share a meat heavy meal in this post. But, I’ve got to get all my St. Patrick’s Day things out! :-)

I first made Cottage Pie MANY years ago and it was instantly John’s most favorite, most requested meal ever. I have never asked “what do y’all want to eat next week” and not had him reply “COTTAGE PIE!” I’ve perfected this recipe over the years and could make it in my sleep.

Cottage Pie Recipe

Shepherd’s Pie is usually made with lamb or mutton and that Cottage Pie is made with beef.

For potatoes:
2½ pounds large Yukon Gold potatoes
1½ cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sour cream
1/4 cup shredded cheddar cheese
1 T. chopped green onion
Kosher salt and freshly ground black pepper

For veggies:
small can peas and carrots

For meat:
1 onion, chopped
1 lb. lean groun beef
2 T. flour
2 T. ketchup
2 T. worcestershire sauce
1 packet brown gravy
1 cup water
1 cup shredded cheddar cheese

1. Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
2. Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. (I just put mine in the microwave for 2 minutes).  With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly mix in the cream/butter, sour cream, cheese, green onions, 2½ teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth.
3. In a separate pan, cook onion until clear.  Add beef and cook until well browned.  Pour off excess fat, then stir in flour and cook 1 minute.  Add ketchup and worcestershire sauce and cook 1 minute.  Add water and gravy packet.  Bring to a boil, reduce heat and simmer for 5 minutes.
4. Prepare a 2 quart casserole dish by spraying with Pam.  Spread beef in an even layer on the bottom.  Spread peas and carrots on top. Top with mashed potato mixture and sprinkle with remaining cheddar cheese.
5. Bake at 350 degrees for 20 minutes or until golden brown.

Notes:

• To shave a lot of time off of this recipe, substitute prepared mashed potatoes in this dish. I doctor mine up with the sour cream, cheese, green onion and pepper when doing this. However, there is no substitute for homemade!
• I usually make this up to a day in advance and then just pop in the oven before dinner and heat thoroughly, making for a great school night supper.  You may need to add time to the cooking if it comes straight from the fridge.

We have a few more St. Patrick’s Day faves on the menu over the next two weeks. Stay tuned!

All Recipes | Sunday Supper | School Night Supper
Happy Hour | Appetizers | Sweets & Treats
Instant Pot | Crock Pot | Grill | Sunday Brunch
Menu Plans

Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest

Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest

DIXIE DELIGHTS DELIVERED