After researching some recipes, I found a few good ones, and fused them to create my own. Along the way, I also learned that traditionally Shepherd's Pie is made with lamb, and owns its moniker because shepherds' wives made it with, well sheep. The version with beef is actually called Cottage Pie! I decided to fuse my newly acquired meat pie name knowledge into my own dish to make Cottage Shepherd's Pie. Here's the recipe:
- 1 large onion, diced up
- 2 cloves of garlic, minced
- 1/2 lb ground lamb
- 1/2 lb lean ground beef
- 1 cup beef or chicken broth
- 1 tbsp tomato paste
- 1 tbsp worchestershire sauce
- 1/2 tsp cayenne pepper (optional)
- 2 tsp fresh or dry rosemary, chopped up
- 2 tbsp Italian parsley, chopped up
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 big carrot, cut into small pieces
- 2 lbs yukon gold potatoes, peeled and cut up
- 6 tbsp butter
- 1/2 cup milk
- salt and pepper, to taste
Preheat oven to 375°F. In a large sauté pan, heat a little oil over medium-high heat and add the onion, garlic, carrot, and meat. Cook for about 10 minutes or until brown. Drain the fat and add the broth, tomato paste, w. sauce, herbs and seasonings. Simmer for about 10 minutes until the juices thicken, then add the peas and corn. Pour the mixture into a 1 1/2-quart baking dish and set it aside.
Bring the potatoes to a boil in salted water. Cook for about 20 minutes or until tender, and drain. Mash the potatoes with the butter, milk, and salt. Add a clove or 2 of garlic if you wish. Spread over the meat mixture.
Bake for about 30 to 35 minutes, or until golden.
Considering how tasty Shepherd's Pie is, I always thought it'd be much harder to make, but not so at all! And I'm so glad I tried. Now, it's 6 (Cottage) Shepherd's Pies I've had, and counting...