Shepherd’s Pie or Cottage Pie

  • Yield: 4

This British comfort food is a variation of other similar dishes existing in other countries. For example, in France it is called Hachis Parmentier whereas in Lebanon it is called Kebbet Batata.

In UK, the dish that is prepared with minced lamb is called Sheperd’s Pie and the one that is with minced beef is called Cottage Pie. They both contain also some vegetables whereas the French and the Lebanese recipes include minced meat and mashed potatoes but no vegetables.

Since we have been told that too much red meat is bad for our health and that the maximum consumption should be 500g per person, per week, I sometimes use minced turkey instead.


  • 8 medium potatoes, peeled and quartered
  • 400g of minced meat (beef or lamb or turkey)
  • 1 big onion, diced
  • 4 or 5 cloves of garlic, minced
  • 1 big stick of celery, chopped
  • 2 carrots, chopped
  • 1 bell pepper, diced (optional)
  • 100g of frozen peas
  • 1 can of peeled tomatoes (400g)
  • 1 tbsp of tomato paste, diluted in 2 or 3 tbsp of water
  • 1 tsp of thyme or oregano
  • 1 tsp of Worcestershire sauce
  • Enough olive oil to sauté the meat and the vegetables
  • 50 g of butter
  • A splash of milk or cream for the mashed potatoes
  • 1 tsp of turmeric (healthy supplement), for the meat mix
  • Salt and black pepper for the meat mix
  • Salt and white pepper for the potatoes


Step 1

Boil the potatoes in salty water. When cooked, drain and mash with butter, cream or milk then season with salt (if needed) and white pepper.

Step 2

While the potatoes are boiling, drizzle enough olive oil in a frying pan and fry the minced meat until golden brown. Then add the onions, garlic and the rest of the vegetables and stir fry for a few minutes.

Step 3

Add the diluted tomato paste, the canned tomatoes, Worcestershire sauce and the seasonings and let the sauce simmer on a low heat until all the liquid has evaporated.

Step 4

In the meantime, heat the oven to 180C. When the meat mixture is ready, transfer it into an ovenproof dish. Spread the mashed potatoes on top, ruffle lightly with a fork then put the dish in the oven and cook until the surface is golden and crusty.

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