Shepherd’s Pie

Shepherd’s Pie

a.k.a. Cottage Pie

Meat Base:

• 1 lb ground beef - try other meats or skip meat and go vegetarian!
• onions and garlic
• bell peppers

Veggie Center:

• Green beans
• Carrots
• 16 oz tomato sauce - many prefer 1/2 c broth!!!
• More Veggies - onions, garlic, corn, broccoli, mushrooms, peas, celery, 
• Spices & Sauces - Worcestershire, broth

Mashed Potatoes 

• 2 cups potatoes 
• Options: milk, butter, cream cheese, sour cream and/or shredded cheddar
• Toppers: 3 c cheese, grated, paprika

* Tip

Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish. An IRON SKILLET would be perfect!!!

1. Boil potatoes.
2. Brown beef with onion, garlic & peppers in LARGE *skillet. (IRON SKILLET)  Drain.
3. Add vegetables (not potatoes) to beef mixture.
4. Simmer.
5. * Spoon meat mixture into baking dish (or follow tip and bake in iron skillet!).
6. Make mashed potatoes -  Mix potatoes with optional ingredients like milk, butter, cream cheese, sour cream and/or shredded cheddar until well blended.
7. Cover pie with potato mixture and remaining shredded cheese (and paprika). 
8. Bake for 20 to 25 minutes.

Interesting:  

Shepherd’s Pie usually refers to the pie when it’s made with lamb.  

Cottage Pie is made with beef.

St. Sephen’s Day Pie is made with ham and turkey. 

Fish Pie is made with, you guessed it, fish.

Shepherdess Pie is vegetarian or vegan.