This casserole is a twist of the classic shepherd’s pie, prepared with ground beef instead of lamb. With tender mashed potatoes, juicy meat in a rich vegetable sauce, and a golden Parmesan crust, it’s the perfect choice for a hearty homemade dinner.
Peel the potatoes, onion, carrot, and garlic. If you’re not using pre-ground beef, mince the meat finely.
Cut the potatoes into large chunks and place them in a pot. Cover with cold water, season with a pinch of salt, and bring to a boil. Lower the heat and cook for about 20 minutes, until the potatoes are tender and easily pierced with a fork.
Finely chop the onion. Heat the oil in a pan over medium heat and sauté the onion for about 3 minutes, until soft and slightly golden.
Dice the carrot and add it to the onion. Cook for another 3-4 minutes, stirring occasionally to prevent burning.
Mince the garlic or press it through a garlic press. Stir it into the vegetables and cook for about 30 seconds, just until fragrant.
Add the ground beef, breaking it up evenly across the pan. Cook for about 7 minutes, stirring often, until browned and no longer pink.
Sprinkle the flour over the beef mixture and stir thoroughly to coat evenly, making sure no lumps remain.
Pour in the beef stock (or water if you don’t have stock). Stir in the tomato paste, thyme, rosemary, salt, and pepper. If using fresh herbs, chop them finely so they release their flavor.
Simmer over medium heat for about 10 minutes, until the sauce has thickened and the liquid has reduced by more than half.
Preheat the oven to 180°C (350°F).
In a small saucepan, melt the butter over low heat. Add the cream and warm gently, without bringing it to a boil.
Drain the potatoes (reserving a little of the cooking water in case the mash needs loosening) and mash until completely smooth and lump-free.
Pour the warm butter-and-cream mixture into the potatoes and mix until creamy and fluffy.
Stir in the smoked paprika and Parmesan. Taste and adjust seasoning with more salt or pepper if needed.
Spread the meat mixture evenly in a baking dish (around 26×20 cm). Spoon the mashed potatoes on top, smooth the surface, and use a fork to create ridges for a crispy golden crust.
Sprinkle with extra Parmesan and bake for 30-40 minutes, until the topping is golden brown and the filling is bubbling.
Shepherd’s Pie and Cottage Pie are often confused, as both are made with a savory meat filling simmered with vegetables in a rich sauce, topped with creamy mashed potatoes, and baked until golden. The key difference lies in the type of meat used.
Traditional Shepherd’s Pie is made with lamb, reflecting its origins in Britain and Ireland, where sheep farming was common and shepherds used lamb to prepare hearty meals.
Cottage Pie, on the other hand, is made with beef. Its name comes from the word cottage, referring to the modest rural homes of British peasants. Beef was more affordable and widely available, making this dish popular among working-class families.
Despite this difference, both pies are prepared in a very similar way and taste delicious with vegetables, tomato paste, herbs, and creamy mashed potato topping. Today, the names are often used interchangeably, and many cooks adapt the recipes to suit their own preferences.