The derivation of the term was for a recipe using potato as a upper and lower crust for use with leftover meat, found in cook books circa the 1750’s. The more commonly called Shepard’s pie today, especially with the use of Lamb, wasn’t coined until late in the 19th century. It has evolved into a dish that stands alone and is delicious. Although a number of the recipes you’ll find, are made by making mashed potato for the dish, I usually turn to this recipe when a large amount of left over mashed potatoes are in the fridge. You can substitute lamb for the ground beef in this dish, add more vegetables if you like, adjust the seasoning to suit your taste. There are no cottage pie police roaming in your neighborhood.
Ingredients for Cottage Pie
- 1 1/2 pounds lean ground beef
- 2 Tbs cooking oil
- 1 onion finely diced
- 1 clove garlic minced
- 2 Tbs tomato paste
- 2 Tbs all purpose flour
- 1/2 cup beef broth
- 2 carrots finely diced
- salt and pepper to taste
- 2 Tbs Worcestershire sauce
- 3 -4 cups mashed potatoes
Directions for Cottage Pie
In a large sauté pan on medium high heat add the cooking oil the onion, and garlic, and carrots and cook until the onions become translucent. Add the tomato paste and cook for a few minutes. Add the flour and cook until all the flour is combined.
Add the ground beef and cook until no longer pink. Once the beef is cooked add the beef broth and stir to combine. You should have a thick sauce, if too thick add a little more broth. Now add the Worcestershire sauce, taste and adjust seasoning.
Place the mixture into a 9 inch pie plate and cover with the mashed potatoes, ( don’t smooth the potatoes leave peaks and valleys).
Place into a 400° oven for about 30 minutes, until the dish is hot and the potatoes are lightly browned on top.
It doesn’t matter if it’s beef or lamb, it’s certainly my milieu, IT’S MEAT AND POTATOES!!, Ach lads and lassies it’s a 5 five paws attempt.
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