Skip to content
Midcoast FCU / About Us / News / Recipes / Friday Lunch Recipes

Friday Lunch Recipes

(Shepherd's / Cottage Pie) On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services "First Friday Free Lunch Program."  Her meals are so delicious, that we often receive requests for her recipes.  Please enjoy!

Friday Lunch Recipes

On the first Friday of every month, our very own Chandra T volunteers her time to prepare meals for the Freeport Community Services “First Friday Free Lunch Program.”  Her meals are so delicious, that we often receive requests for her recipes.  Please enjoy!

SHEPHERD’S / COTTAGE PIE

Shepherd’s Pie (or Cottage Pie) Recipe (Serves 4-6) In my household, we called it “Shepherd’s Pie”, even though it’s “Cottage Pie” that is made with ground beef, and “Shepherd’s Pie” is traditionally made with lamb. So, my apologies for any confusion. Both pies are cooked with vegetables and gravy, baked under a layer of mashed potatoes, and both are delicious, so call this savory dish whatever name you like.

Shepherds pie

Ingredients 

Pie Filling

  • 1 lb lean ground beef
  • 1 large yellow onion, diced
  • 2 cups frozen or canned mixed vegetables
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tbsp fresh parsley (or 1 tsp dried)
  • 1 tsp fresh rosemary (or 1/2 tsp dried)
  • 2 garlic cloves, minced
  • 1 15oz can cream of mushroom soup
  • 2 tbsp Worcestershire sauce

Mashed Potato Topping

  • 2 lb potatoes, peeled and cut into small chunks
  • 3 tbsp salted butter
  • 2 garlic cloves, minced
  • 1/2 cup half-and-half cream
  • 1 tsp paprika
  • salt and pepper, to taste

Method

Mashed Potatoes
1) Bring several cups of water to a boil over high heat. Toss in a dash of salt. (about 1 tsp)

2) Rinse the chunked potatoes under cold water to remove the starch, then add them to the boiling water. Cook about 20 minutes, until fork tender, drain well, and return the potatoes to the pot.

3) Use a potato masher or hand mixer to break down the potatoes until mostly smooth. Gently stir in the half-and-half, minced garlic, and butter. Season with salt and pepper according to your taste.

4) Set the potatoes aside, but keep the pot covered to keep them warm while you make the pie filling.

Shepherd’s Pie Filling

1) Preheat the oven to 375°F.

2) Add the ground beef and diced onion to a large cast-iron skillet. Cook over medium until the meat has browned and the onion softened, for about 5 to 7 minutes.

3) Stir in the mixed vegetables, parsley, rosemary, thyme, and Worcestershire sauce into the skillet. Cook until the vegetables just start to soften, about 10 minutes. Add the garlic and cook until fragrant.

4) Mix in the cream of mushroom soup into the skillet and simmer until the gravy starts to simmer, about 3 – 4 minutes. Season with salt and pepper according to your taste.

5) Spread the potato topping: If you used a cast-iron skillet or ovenproof pan, you can spread the mashed potatoes right on top of the filling. If not, transfer the filling to a baking dish and spread the mashed potatoes evenly over the top of the filling.

6) Sprinkle a dusting of paprika over the top of the potato topping.

7) Bake for 15 to 20 minutes, until the filling is bubbly and the mashed potatoes start browning.

8) Serve hot and enjoy!

Notes

Create a crispy, cheesy topping by grating some of your favorite cheese on top of the mashed potato layer before baking. (yum)  

As always, play with your ingredients and seasoning. Add and subtract to your heart’s content; it’s your pie, make it how you like it.