Irish Cottage Pie | Shepherd's Pie

This classic homestyle casserole dish is traditional comfort food. Perfect for cold and rainy weather, windy spring days and frosty snow days. In full disclosure, its classic status is flexible. With a few minor tweaks. We use organic grass fed beef or buffalo in our pie. It would be tasty with ground turkey, too. Or keep it vegan with kidney beans or tofu. It's all good.

Irish Cottage Pie | Shepherd's Pie


6 small to medium red potatoes, peeled and diced
Sea salt and ground pepper, to taste
A drizzle of extra virgin olive oil, to taste
1 pound organic grass fed ground meat or free-range ground turkey
2 large leeks, cleaned, sliced
4 cloves of garlic, chopped
3 medium carrots, trimmed, sliced
1 cup baby peas- frozen, thawed, is fine
1 14-oz can Muir Glen fire roasted tomatoes, with juice
1/2 cup red wine
2 tablespoons balsamic vinegar
1 teaspoon raw sugar
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 tablespoon chopped fresh parsley
Sea salt and ground pepper, to taste


1. Preheat the oven to 350ºF. Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender.

2. Saute the ground meat or turkey in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft. Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and spices. Season to taste with sea salt and pepper. Remove from heat.

3. Back to the potatoes: drain the cooked potatoes. Season with sea salt, ground pepper. Drizzle with a little extra virgin olive oil and stir to soften the edges a bit. Layer the filling in a casserole or baking dish. Top with the potatoes. Bake in the center of a preheated oven until bubbling and hot- about 25 to 30 minutes.

Additional Info:

Serves 4

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