Shepherd's Pie (Potato Casserole with Ground Meat)

Name: Shepherd's Pie (Potato Casserole with Ground Meat)
Ingredients: 700 g potatoes; 50 g butter; 5 tbsp heavy cream (any fat content); 1 egg; salt; 500 g ground meat (beef, or half beef and half pork); 150 g onion; 5 tbsp canned corn; 1 tbsp tomato paste; 1–2 cloves garlic; salt; pepper; vegetable oil for frying; 5 tbsp heavy cream (any fat content); 1 egg; 100 g cheese

Shepherd's pie is a dish that originated in England, made of baked mashed potatoes with ground meat, often with vegetables, onion, and various spices mixed in. But, as we all know, it's really nothing more than a classic potato casserole with ground meat — a dish that exists in many countries under many different names. Here I'm sharing my own version, and in my opinion everything comes together beautifully in this casserole, making for a truly delicious result. Of course, you're welcome to adjust things to your own taste — for example, you can use any type of ground meat you like. Instead of corn, you can use frozen green peas, cooked broccoli, green beans, and much more. You can also add sautéed mushrooms, pieces of smoked meat, and all sorts of other additions. The dish is simple, hearty, homey, and very tasty — and even beginner cooks will have no trouble making it.

Ingredients:

Base:
700 g potatoes
50 g butter
5 tbsp heavy cream (any fat content)
1 egg
salt
Filling:
500 g ground meat (beef, or half beef and half pork)
150 g onion
5 tbsp canned corn
1 tbsp tomato paste
1–2 cloves garlic
salt
pepper
vegetable oil for frying
Also:
5 tbsp heavy cream (any fat content)
1 egg
100 g cheese

How to cook shepherd's pie (potato casserole with ground meat)

Make the filling. Peel the onion and finely chop it. Heat vegetable oil in a skillet, add the onion, and sauté until translucent and lightly golden.

Add the ground meat, mix well, and cook for about 20 minutes.

Then add the tomato paste and minced garlic, season with salt and pepper, and stir well. Cover and cook over low heat for another 20–40 minutes, or until the meat is fully cooked through. The meat should not turn out too dry — if needed, add a splash of boiling water.

Peel the potatoes, cut them into chunks, cover with water, salt, and cook until fully tender.

Drain all the liquid. Mash the potatoes, adding the butter and heavy cream.

Add the egg and mix well; adjust salt if needed. If you have leftover mashed potatoes from the day before, they will work perfectly in this dish as well.

Assemble the casserole. Grease the baking dish with butter (my dish is 20 cm in diameter). Spread about half of the mashed potatoes in an even layer on the bottom.

Add the corn to the skillet with the ground meat and stir to combine. Spread this mixture as the second layer in the dish and smooth it out.

Spread the remaining mashed potatoes on top and smooth the surface. Whisk the egg together with the heavy cream and pour the mixture over the top of the casserole.

Bake in an oven preheated to 180°C for about 30–40 minutes. Around the halfway point, sprinkle the top with coarsely grated cheese.

I should mention that the finished casserole won't slice into neat, clean pieces — it will crumble a bit when you serve it, and that's completely normal for this type of dish. It will slice cleanly only once it has cooled down, but it's best served hot, as that's when it tastes its best. If you like, serve it with sour cream or another sauce. This potato casserole with ground meat makes a great lunch or dinner, and is sure to be a hit with both kids and adults!