Shepherd's Pie is traditionally made with ground lamb (or mutton), and Cottage Pie is traditionally made with ground beef, but no matter what you call it, it was historically a peasant dish using whatever meat was available. Today the names are often used interchangeably.
Ground lamb is significantly more expensive in my area, but I do like the rich flavor it brings to this dish. Ground Beef was used here, but this dish can easily become vegetarian by using beans, lentils and cabbage, broccoli and cauliflower or any of your favorite veggies and adding them to the filling instead of meat.
https://www.thewholesomedish.com/the-best-classic-shepherds-pie/
Meat Filling:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
Potato Topping:
1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese
Topping with creamy mashed potatoes has become the standard for this dish, but the pie can also be topped with sliced potatoes instead of mashed, giving it a "shingled" cottage roof look. Piping on the mashed potatoes gives more cripiness to the potato peaks.
The aroma coming from the oven while the pie is baking is the hearty, warming smell often associated with classic, comforting home-cooked food!
This is a great meal as our autumn days begin to get cooler.
Do you have foods that you associate with cool days?
