Ingredients for Meat Filling:
Copy of Shepherd's Beef Pie
Place into a pot on the stove and cover with cold water. Turn the heat to high and bring to boil. Cook for 13 to 15 minutes or until fork tender when you pierce a potato chunk. Drain potatoes in a colander, then return to the pot.
Add the milk, butter, salt and pepper and mash until creamy. If you like whipped, you might add ¼ more milk to help with smoothness.
Preheat your oven to 400ºF (200ºC)
In a large skillet, heat the oil on medium heat. Add the onions and garlic and sauté for a minute till tender. Then add diced celery and ground beef.
Cook for 8 to 10 minutes or until the meat is browned. Use your spatula to break up the meat while cooking. Drain the fat from the pan and add the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for 5 minutes or until sauce is slightly thickened.
You can add frozen/canned peas, diced carrots or green beans. Remove mixture from stove and layer into a large oven safe dish or create individual crocks and layer meat filling. Dollop the mash/creamed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edge. If desired, create texture in the potato topping with spoon or fork.
Bake your Shepherd/Cottage Pie until slightly golden, about 25 to 30 minutes. You can broil the top for 1 to 2 minutes as well.