Perfect Home Cooked

Shepherd’s Pie AKA Cottage Pie

In honor of St. Patrick’s Day we thought we would offer our version of a very Irish meal. There is no set recipe for Cottage Pie with beef or Shepherd’s pie with lamb or mutton the following is the way we have made it for years. FYI corned beef and cabbage is not a traditional Irish meal, it is actually a Kosher meal adopted by Irish emigrates in America between 1845 and 1849 and later.
1589 – Sir Walter Raleigh (1552-1618), British explorer and historian known for his expeditions to the Americas, first brought the potato to Ireland and planted them at his Irish estate at Myrtle Grove, Youghal, near Cork, Ireland.
The dish was originally called “cottage pie”, dating to the 18th century, with “shepherd’s pie” being introduced as a synonym in the late 19th century. The terms are often used interchangeably, regardless of meat, though some specify “shepherd’s pie” if made with lamb, and “cottage pie” if made with beef. Cottage pie, also known as shepherd’s pie, is an Irish meat pie with a mashed potato top. It is traditionally made with leftover roast meat, but today it is more often made with fresh minced or ground meat.
Shepherd’s Pie or Cottage Pie
Prep time: 15 minutes Cook time: 15 minutes Servings: 15
Ingredients
1 1/2 lbs. ground meat beef or lamb
1 cup diced onion
2 cups prepared mixed vegetables and Niblet™ corn
1/2 cup sour cream
12 tablespoons butter
1 1/2 cups milk
1 1/2 – 2 lbs. potatoes (3 big ones)
salt and pepper to taste

Directions

Beef Layer:

Sauté onions in 2 tablespoons butter. Add ground beef. After beef is browned add. Add salt and pepper to taste. Add half a cup of beef broth (canned consommé is good here)

Vegetable Layer

Spread prepared vegetables over beef layer, some cooks prefer to mix the vegetables with the meat we like it like our photo shows three distinct layers.

Potato Layer:

Peel and slice potatoes 1/4 thick. Cook in boiling water for approx. 15 minutes or until fork-tender(potatoes are ready to whip when the will fall off a fork when pierced).
Whip potatoes with electric mixer; mix until moderately smooth. Don’t over beat them; a few lumps are nice.
Add ½ cup heated milk, ½ cup butter, and ½ cup sour cream. Salt and pepper to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
Spray a 9x13x2 baking dish. Layer half way up with the meat
Next, spread a layer of mashed potatoes rough up top of potatoes so that they have texture, the little peaks will brown nicely.
Melt ½ stick (4 tablespoons) of butter and drizzle over top. Bake at 350 °F for about 35-45 minutes until top is golden brown. Broil for last few minutes if necessary to brown.
We have sometimes sprinkled shredded cheddar cheese on top.

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