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This recipe can be made with either fresh minced lamb (shepherd's pie) or fresh minced beef (cottage pie).
Makes 6 to 8 servings


    • 1 tablespoon olive oil
    • 2 medium onions, peeled and diced
    • 2 carrots, peeled and diced
    • 1 small turnip, peeled and diced
    • 1 pound ground lamb or beef
    • 2 teaspoons chopped fresh thyme
    • 1 teaspoon ground cinnamon
    • Salt and ground black pepper to taste
    • 1 tablespoon all-purpose white flour
    • 1 1/4 cups chicken or beef broth
    • 1 tablespoon tomato paste

    • 2 pounds Yukon Gold potatoes, peeled
    • 4 tablespoons Cabot Salted Butter
    • Salt and ground white pepper to taste
    • 1/2 cup coarsely grated Cabot Sharp Cheddar


To make filling:
Heat oil in large skillet over medium heat. Add onions and cook, stirring, until they begin to turn golden brown, about 5 minutes.

2. Add carrots and turnip and cook for another 5 minutes. Transfer vegetables to bowl and set aside.

3. Return skillet to heat and add lamb or beef; cook, breaking up meat with spoon, until very well browned. Stir in thyme and cinnamon. Add vegetables to skillet and season mixture with salt and pepper.

4. Add flour and mix in thoroughly. Gradually stir in broth, then tomato paste.

5. Lower heat to maintain gentle simmer, cover skillet and let mixture simmer for about 30 minutes.

To make topping and finish pie:
Cut potatoes into even-sized pieces. Place in steamer set in pan of boiling water; cover and steam until tender, about 20 minutes.

2. Transfer potatoes to bowl, add butter and mash by hand or with electric whisk. Season with salt and white pepper.

3. Preheat oven to 400ºF. Spoon filling into baking dish. Spread potato mixture evenly on top. Scatter cheese over potatoes.

4. Bake for 25 minutes, or until top is golden and crusty.

Nutrition Analysis
Calories 643 , Total Fat 49g , Saturated Fat 24g , Sodium 764mg , Carbohydrates 24g , Dietary Fiber 8g , Protein 28g , Calcium 170mg 

Recipe courtesy of Cabot Creamery Cooperative



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