Do you love a dinner (or cold leftover!) that has a rich and savory gravy and is loaded with vegetables and meat for a hearty bite in every bite? But you also love it iintermixed with a creamy and buttery potato mash that has those delicious browned peaks leading to maximum flavor? And would you also assume that a man who decorated his living room with the colors of the Irish flag and runs a company called “The Kilted Team” would make an exemplary Shepherds or Cottage Pie? Well you're in luck! Because on this day, you're perusing the Seminole County expert on Shepherds and Cottage Pie. 

Doesn’t it look tasty?

So what's the difference between Shepherds and Cottage Pie? The meat! That's it. Shepherds is made with ground lamb. It's delicious! It's much richer in flavor, and the gravy much denser in the mouthfeel with the lamb - and for those who have frequented one of my St Patrick's parties will tell you; you can interchange the meats and, while you CAN taste the difference, they both entertain parties all the same. 

In this instance, I'm making a Cottage Pie, with ground beef. I suppose if you switched the beef broth for chicken broth, and meat for chicken, well, I suppose you'd even have a mighty fine pot pie. 

This Cottage Pie was made with Geneva raised ground beef. Pasture fed on 99 acres in Seminole County. No steroids, no growth hormones. JS2 Cattle - Joe raises the cow, and Joe sells the cow; since 1973. Visit his website! 

I've been making this recipe since college and, admittedly, this is the first time I've ever written it down; certainly the first time I've cataloged it with video! But, I got to cook this with my wife. I shared my stories about this recipe and things about the people who have eaten it. And we also got to converse about what angles on the tripod capture the best shot of the pan, but also doesn't get the tripod to close to the burner. It was definitely a multi conversation night. But, after all the cooking,  we ate! And it was clean plate club all around - from grandma to the kiddo! 

I hope you enjoy my Kilted Team Shepherds Pie! And, don't forget, if you buy or sell a home with me, I'll come make you dinner and do the dishes! A perk of being Celt Family! 

Recipe for Kilted Team Shepherds Pie!

Ingredient List:

Meat filling:

1lb ground beef/ground lamb

1tsp Hot hungarian paprika

Salt and Pepper to taste

1 medium onion

1 cup of carrots cut into 1/2 inch width (about two carrots)

1 cup green beans cut into 1in segments

4-6 cloves garlic, diced

1 tbsp Worcestershire Sauce

Fresh rosemary 

Fresh thyme

2 tbsp tomato paste

1/2 cup of red wine

1 cup beef broth

About a tbsp of flour

Here’s what ya need!

Potato Topping

8 Yukon Gold potatoes

1 cup milk (we always have 2% on hand)

1/2 cup sour cream

1 tbsp onion powder

1 tbsp garlic powder

1 tsp dried parsley

Steps to make your shepherds pie

1. Chop all your vegetables and cube the potatoes. I'm a big believer in mise en place. Prep everything first, then cook. 

2. Saute pan, medium high heat. Throw the ground beef in. Salt, pepper, hot Hungarian Paprika (or whatever Paprika you have on hand). Why high heat? High heat invokes the Maillard reaction! That's when the sugars and proteins break down in meat, and get released as flavor compounds. That happens around 280 Fahrenheit. Once brown and crispy (or Grey and sad) remove and drain. 

3. Lower heat to medium and Add onion, carrot, and green beans, and a little salt and pepper. About 90 seconds in add the garlic, rosemary and thyme. Saute until 80% done. 

4. Add the beef back in add tomato paste and stir in until incorporated.  Add red wine, beef broth, and Worcester Sauce, a little extra dry thyme, and a quick salt and pepper to taste. Then sprinkle over flour and incorporate into a gravy. Moderate your flour as needed.  You made need less if you use lean meat. Set aside. 

5. Making the Potatoes! 

6. Cube the potatoes. Salt the water.  Put em in to boil.  When tender, drain.  

7. Put back in pot. Add sour cream, milk, and butter, mash until desired consistency.  Once at desired consistency, switch to a spatula to stir.  Wifey just uses a handmixer with all the seasonings and potatoes together; I prefer a hand mash. Both taste good. Let whoever made them decide. 

8. Add salt, pepper, butter, fresh rosemary, garlic and onion powder, and fresh or dried parsley and stir in. Sometimes I add shredded cheddar cheese. I didn't this time.

9. Assemble the Pie

10. In 9x13 pan, Spray  a non stick spray (we used spray avocado oil) Wipe around with a paper towel and wipe the excess. 

11. Pour the meat filling, and even the layer out

12. Spoon the potatoes over the meat and even the layer out. For a best bite, you want the.meat and potatoes to be the same depth in the pan.

13. **Optional but makes it fancy and only takes an extra 30 seconds**
    Take a fork and drag it across the top to create lines left to right. Repeat this from top to bottom. It should have created a checker pattern. 

14. Place in the oven at 400 for 30 minutes. It should have a beautiful golden brown top. 

Need additional help? Check the step by step video below!