Savory meat and vegetable gravy topped with creamy mash-o's!
- Mince lamb (you can also use mince beef
- but note that that is cottage pie
- not shepherd's pie.)
- 1/2 small onion
- 1 packet brown gravy
- rosemary (to taste)
- thyme (to taste)
- 1 bag frozen mixed vegetables of your choosing
- 8 medium- large potatoes of your choosing
- 3 T. wet mustard
- 1/4 C. milk
- salt (to taste)
- pepper (to taste)
- 1/3 stick butter
Level of difficulty Average
Preparation time 25mins
Cooking time 40mins
Cost Average budget
Clean and cut potatoes. Add to large pot of water and bring to a boil. Usually takes about 40 minutes if you dice potatoes. Boil until potatoes are soft.
Preheat oven to 425°F. Brown meat, rosemary, thyme, and onions in stove top skillet. Drain excess grease.
Prepare gravy as directed on package. Pour into meat mixture. Add entire contents of frozen vegetable package into meat and cook until tender.
While that is simmering, drain water from the potatoes. Add butter, milk, salt, pepper, and mustard to potatoes and beat with a hand mixer until mashed and slightly lumpy. Don't cream them!
Remove meat/veg mixture from heat and pour into glass baking dish or dutch oven. Top evenly with potatoes. Touch bottom of fork to potatoes and whip up quickly to form small peaks.
Bake 40 minutes or until peaks of potatoes are golden and crispy. Let sit 10 minutes and serve.
Serve with Yorkshire Puddings and braised red cabbage.
Do not ruin with cheese!
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!