Shepherds Pie or Cottage Pie

And a Happy St Paddy’s to ya!

Tomorrow is St Patrick’s Day and Shepherds Pie it tis!  Or Cottage Pie it tis!  What’s the difference you ask?  Well, Cottage Pie is made with beef…that’s it.  Here in New England corn is also added.  Either way they are both delicious.

Here is my simple recipe for you.

I am sure you have all of these ingredients:

2 Medium Onions, Chopped

1 1/2 Pound Lean Ground Lamb (or Beef for New England style Cottage Pie)

2 Tablespoons of Butter

1 Clove Minced Garlic

3 Tablespoons of Flour

2 1/2 Cups of Beef Consommé or Beef Broth

1- 12 oz. Bag of Frozen Peas

1-12 oz. Bag of Frozen Carrots

1/2 Bag of Frozen Corn (add for New England style Cottage Pie)

Salt & Pepper

Paprika

Topping:

6 Large Peeled and Cubed Potatoes (I used 5 Yukon Gold and 1 Large Sweet Potato)

3 Tablespoons of Butter

1/2 Cup Buttermilk (or Regular Milk)

1 Tablespoon Sour Cream

Salt to Taste

Preheat oven to 375 degrees or 350 if oven is convection.

Boil potatoes in salted water until they are very tender.  (Sweet potatoes may take longer to soften, so start those at least 5 minutes earlier)  Drain water from pan and begin mashing potatoes until large pieces are broken down.

Add all topping ingredients and mix well.  Set potatoes aside.

In large dry frying pan slowly brown meat along with the chopped onions over medium heat.

Continue cooking for about 15 minutes until all moisture is evaporated.  Season with salt and pepper to taste and remove any fat. If you use lean meat there really shouldn’t be any fat to discard.  To the meat and onion mixture add garlic and butter and continue to sauté for a minute. Add flour and continue stirring for about 5 minutes and then add the beef consommé or broth.  This will thicken as it starts to simmer.  Continue to simmer for about 10 minutes.  Now add all of your frozen veggies until veggies are well blended with meat mixture.

Spoon mixture into a casserole dish spreading evenly.

Gently spoon mashed potato topping and spread until filling is covered.  I think the easiest tool is a plain old fork.  Now sprinkle with paprika.

Place in oven for 40 minutes or until potatoes start to brown.  Remove from oven and let stand for 10 minutes before serving.