Here is a delicious twist on the classic shepherd’s pie: a hearty Veal and Beef Shepherd’s Pie (Cottage Pie) that swaps peas for edamame. Rich mashed potatoes crown a savory blend of ground beef and veal with carrots, corn and bright herbs. It’s comforting, easy to prepare, and ideal for chilly evenings.
Why You’ll Love this Recipe
- One of the best comfort foods for colder months.
- Full-bodied flavor in every bite from beef, veal and tomato paste.
- Leftovers reheat exceptionally well.
- Simple techniques and straightforward prep.
- Freezes and thaws cleanly for make-ahead meals.
Traditional Shepherd’s Pie vs Cottage Pie
People often use the terms interchangeably, but traditionally shepherd’s pie is made with lamb while cottage pie uses beef. Modern cooks experiment freely with different meats, and pairing beef with veal gives this version a balanced, slightly lighter flavor compared with all-beef fillings.
Ingredients
Below are the ingredients for a 9 x 9-inch shepherd’s pie serving about 6.
Potatoes
- 1½ lb potatoes (Yukon Gold recommended)
- ¼ cup half-and-half
- 4 tablespoons unsalted butter (½ stick)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg yolk
Filling
- 2 tablespoons neutral oil (grape seed or avocado oil)
- 1 cup onion, chopped
- 2 large carrots, peeled and diced
- 2 garlic cloves, minced
- 1 lb ground beef (80/20 or leaner)
- 1 lb ground veal
- 2 tablespoons all-purpose flour
- ¼ cup tomato paste
- 1¼ cup chicken stock (low sodium)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rosemary leaves, finely chopped
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon ground pepper and salt to taste
- ½ cup fresh or frozen corn kernels
- ½ cup shelled edamame beans (fresh or frozen)
- Sweet paprika for sprinkling on top
Substitutions
- Meat: use all beef, all veal, or swap for lamb, bison, pork, ground chicken or turkey.
- Stock: vegetable stock or beef stock can replace chicken stock depending on desired richness.
- Herbs: dried rosemary and thyme work if fresh are unavailable.
- Vegetables: peas can replace edamame for a more traditional profile.
How to Make Veal and Beef Shepherd’s Pie
This shepherd’s pie is straightforward: boil and mash the potatoes, cook the filling until thick and flavorful, assemble, then bake until bubbly. No special equipment or techniques are required.
Equipment
- Large pot for boiling potatoes
- Potato masher or ricer
- Small saucepan to warm half-and-half and butter
- Large frying pan for the filling
- 9 x 9-inch ovenproof baking dish
Step-by-Step Instructions
Make the Potato Mash
- Peel and dice potatoes into ½-inch pieces. Place in a pot of cold water, bring to a boil, then simmer uncovered until tender, about 10–15 minutes. Drain and return potatoes to the pot.
- Warm half-and-half and butter together in a small saucepan over low heat.
- Mash the potatoes with a ricer or masher, add the warmed half-and-half and butter, season with salt and pepper, and stir in the egg yolk until smooth. Set aside.
Cook the Vegetables and Meat for the Filling
- Preheat oven to 400°F (200°C).
- Heat oil in a large pan over medium-high heat. Sauté chopped onion and diced carrots until they start to color, about 3–4 minutes. Add garlic and stir briefly.
- Add the ground beef and veal, cook until browned and cooked through. Sprinkle flour over the mixture and toss to coat; cook another 3–4 minutes.
Finish the Filling
- Stir in tomato paste, chicken stock, Worcestershire sauce, chopped rosemary and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer for 10–12 minutes until the sauce thickens.
- Fold in corn and edamame, then remove from heat.
Assemble the Shepherd’s Pie and Bake
- Spread the meat and vegetable filling evenly in a 9 x 9-inch baking dish. Top with the mashed potatoes and smooth or pipe as desired. Sprinkle sweet paprika over the top.
- Bake uncovered for about 25 minutes, until the top is lightly golden and the filling is bubbling. Let rest 10 minutes before serving.
Variations
- Use sweet potatoes for the topping to add sweetness and color.
- Add a pinch of cayenne in the mash or filling for heat.
- Sprinkle grated Parmesan or cheddar on top for a cheesy crust.
Storage
Storing: Once cooled to room temperature, cover tightly and refrigerate up to 5 days.
Freezing: The pie freezes well for 5–6 months. Thaw before reheating.
Reheating: Reheat in a 325°F oven until warmed through, or microwave individual portions.
Top Tip
Start the potatoes in cold water—this helps them cook evenly and prevents a gummy mash.
Troubleshooting
If your potatoes become waterlogged, spread them on a baking sheet and dry in a 300°F oven for about 10 minutes to evaporate excess moisture before finishing the mash.
What to Serve with Shepherd’s Pie
This dish is a complete meal on its own, but a simple green vegetable or salad complements it nicely if you want a lighter side.
What Wines To Drink with Shepherd’s Pie
Bold red wines pair well: Petit Syrah, Syrah, Cabernet Sauvignon or Malbec are classic choices that stand up to the rich filling.
FAQs
Traditionally, shepherd’s pie uses minced lamb topped with mashed potatoes and a savory vegetable-meat filling.
What’s the difference between Shepherd’s Pie and Cottage Pie?
Cottage pie traditionally uses beef, while shepherd’s pie uses lamb. Today, cooks often mix and match meats.
What vegetables are commonly used in Shepherd’s Pie?
Onion, garlic, peas (or edamame), carrots and potatoes are common. Corn is also a popular addition.
Nutrition (per serving)
Approximate values per serving: 604 kcal, 36 g fat, 35 g protein, 36 g carbohydrates. Values will vary depending on exact ingredients and portion size.
