Prepare to revolutionize your dinner routine with a mouthwatering British classic that will transport your taste buds straight to the cozy countryside! This Shepherd's Cottage Pie isn't just another ordinary casserole - it's a gourmet experience that elevates the traditional recipe with a unique rutabaga topping that will have your family and friends begging for seconds. Imagine tender, golden-brown ground lamb nestled beneath a creamy, buttery rutabaga layer that promises to redefine comfort food as you know it.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 500g ground lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 tablespoon tomato paste
- 500g rutabaga, peeled and diced
- 50g butter
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Preheat the oven to 375°F (190°C). Ensure a rack is positioned in the middle of the oven.
- In a large skillet over medium-high heat, brown the ground lamb, breaking it into small pieces. Cook until the meat is no longer pink and has developed a rich golden color, approximately 7-8 minutes.
- Add chopped onions and diced carrots to the skillet. Sauté with the lamb for 4-5 minutes until the vegetables begin to soften and become translucent.
- Stir in the tomato paste, mixing thoroughly to coat the meat and vegetables. Cook for an additional 2 minutes to enhance the tomato flavor.
- Pour in the beef broth, stirring to combine. Reduce heat to low and simmer the mixture for 10-12 minutes, allowing the liquid to reduce and flavors to meld together. Season with salt and pepper to taste.
- While the lamb mixture simmers, prepare the rutabaga topping. Boil the peeled and diced rutabaga in salted water for 15-20 minutes until tender and easily pierced with a fork.
- Drain the rutabaga and return to the pot. Add butter, salt, and pepper. Mash until smooth and creamy, with a slightly rustic texture.
- Transfer the lamb mixture to a 9x13 inch baking dish, spreading it evenly across the bottom.
- Carefully spread the mashed rutabaga over the lamb mixture, creating an even layer that completely covers the meat.
- Use a fork to create decorative lines or peaks on the rutabaga topping, which will crisp and brown beautifully during baking.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let rest for 10 minutes before serving. This allows the pie to set and makes it easier to portion.
- Serve hot, portioning out generous servings that showcase the layers of lamb and rutabaga.
Tips
- For the most flavorful lamb, choose ground lamb with a slightly higher fat content (around 20%) to ensure moisture and rich taste.
- When browning the lamb, resist the urge to stir constantly. Let it develop a nice golden crust for deeper flavor complexity.
- Make sure to drain excess fat from the lamb after browning to prevent a greasy final dish.
- For the smoothest rutabaga topping, use a potato masher or ricer and add butter while the vegetable is still hot.
- Create decorative peaks on the rutabaga topping with a fork - these will crisp up beautifully and add visual appeal.
- Let the pie rest for 10 minutes after baking to allow it to set, making it easier to serve and preventing burns.
- For a make-ahead option, you can prepare the entire dish and refrigerate before baking. Just add 10-15 minutes to the cooking time if baking from cold.
Nutrition Facts
Calories: 307kcal
Carbohydrates: g
Protein: 18g
Fat: g
Saturated Fat: g
Cholesterol: mg
