So, I realize that Shepherd’s Pie doesn’t traditionally have cheese on top, but can you seriously imagine it without? It could just be plain old meat and mashed potatoes, but add cheese, and it takes it to a whole new level. Well, this is how we like our Shepherd’s Pie anyway 🙂
I grew up calling this cottage pie, but the names are synonymous today. However, traditionally shepherd’s pie was made with mutton or lamb, and cottage pie with beef (wikipedia).
This is such an easy dish to make, and very flexible. Use beef, lamb or even bison. Add more or less vegetables (peas, carrots, corn, green beans, onions, mushrooms etc). Sprinkle grated cheese over the mashed potato, or broil it without.
3 medium potatoes
1 tablespoon butter
1 small onion, finely chopped
1 pound ground beef, bison or lamb
1/3 cup frozen peas
1 tablespoon tomato paste
1 teaspoon Worcestershire Sauce
3/4 teaspoon sea salt
Pepper (couple shakes)
1/2 cup grated cheese (optional)
1. Peel potato, cut into cubes, and steam (or boil) until soft.
2. Meanwhile, heat butter in a large pot and saute onion until golden.
3. Add meat and cook until browned, stirring to break up chunks.
4. Add the peas, tomato paste, Worcestershire Sauce, salt and pepper.
5. Simmer 10-15 minutes until the beef is cooked. Add a couple spoonfuls of stock or water if the mixture is getting dry.
6. When the potato is cooked, mash with salt, pepper, butter and a small amount of milk. Add enough milk so that the mashed potato is not too stiff otherwise it will be hard to spread.
7. Pour meat mixture into a casserole dish. Spread the mashed potato on top. Sprinkle with optional grated cheese.
8. Place the casserole dish under the grill until the cheese starts to bubble.
Linking to: Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Full Plate Thursdays @ Miz Helen’s, Pennywise Platter Thursdays @ Nourishing Gourmet, Fight Back Friday @ Food Renegade