Shepherd’s pie is one of those recipes I could eat any day of the week, any day of the year. It truly warms the tummy and the soul. It’s easy to make and can even be stored in the freezer to eat at a later time.
The concept behind shepherd’s pie, and its close relative cottage pie, dates back to the late 18th and early 19th centuries. People developed these dishes as resourceful ways to use up leftover cooked meat, primarily beef for cottage pie and later lamb for what became known as shepherd’s pie, thereby reducing food waste. Potatoes were a crucial addition, providing inexpensive bulk to the meal, particularly in places like Ireland where potato farming was widespread.
What is the difference between shepherd’s pie and cottage pie?
Today, shepherd’s pie is generally associated with this dish no matter if it is made with beef or lamb. However, the fundamental difference still lies in the choice of meat.
Cottage Pie = Beef
Shepherd’s Pie = Lamb
Thanksgiving Shepherd’s Pie
Ingredients
- 1 Lb. Ground turkey or 4 c. leftover turkey
- 1 Box Stovetop Stuffing (Follow instructions)
- 3 cups Turkey gravy (divided)
- ½ cup Corn
- ½ cup Carrots
- ½ cup Green beans
- ½ cup Peas
- 1 TBS. Garlic powder
- 1½ tsp. Dried rosemary
- 1½ tsp. Adobo
- Salt and pepper to taste
Potatoes
- 3½ Lb. Yukon Gold Potatoes Cut into ½ in. chunks
- 3 OZ Cream cheese Room temperature
- ¾ cup Whole milk Plus, about 2 TBS.
- 4 TBS. Unsalted butter Melted or room temperature
- 1 TBS. Garlic powder
- 1½ tsp. Dried rosemary
- Salt and pepper to taste
Instructions
- Cook ground turkey on medium low heat. Or, if you are using leftovers coarsely chop it into ¼ to ⅜ size chunks and cook until warmed up.
- Add the corn, carrots, green beans and peas until warmed up.
- Add Garlic powder, adobo, rosemary and salt and pepper.
- add in 1½ cups of gravy and mix and set aside.
- Cook StoveTop Stuffing according to directions or use your homemade stuffing if you have any left. (There won't be in my house!)
Potatoes
- Cube potatoes and rinse them well until the excess starch is removed.
- In a large stock pot add potatoes and COLD water about two inched above your potatoes. turn on high and allow to boil.
- Cook the potatoes until a fork pierce through easily, then strain and return to the pot.
- Add ¼ cups of melted butter, cream cheese, ¾ cup milk and spices and mash slowly with a potato masher or a stand mixer to whip. (If the potatoes are not smooth or appear too dry add 1 TBS. of milk at a time until you reach your desired consistency.)
Assembling the Thanksgiving Shepherd's Pie
- Preheat your oven to 400℉
- Spread 1½ cups of the gravy on the bottom of a glass bake dish.
- Spread the pre-made stuffing on top of the gravy and spread evenly.
- Put the meat mixture on top of the stuffing spreading evenly across.
- Plop potatoes in 6"x6" piles all around the dish and spread with a silicon spatula making sure not to leave vent holes between the potatoes and meat.
- Place into your 400℉ oven for 20-30 minutes or until the potatoes have a golden-brown color.
- Take out of the oven and allow to cool for 10-15 minutes before serving.
Freezer Meal or Make Ahead Meal
This casserole can be assembled ahead of time and stored in the refrigerator or freezer. When you’re ready to bake it, ensure it’s fully thawed if frozen, allow it to sit at room temperature for a while, then uncover and bake according to the recipe instructions.
Check out this recipe for The Best Frozen Enchiladas
