Cottage Pie

Here in the United States, we often confuse cottage pie for shepherd’s pie. But in Scotland, where the dish originated, there is a difference between the two. Only one main difference though. Both dishes are made with browned with onions, peas, and carrots, and then covered with a layer of potatoes (often mashed) and sometimes topped with cheese. A cottage pie is made with ground hamburger while a shepherd’s pie is made with ground lamb. When you think about it, it makes sense. What do shepherd’s protect? Sheep of course. What is a very popular source of meat in the British Isles? Lamb.

Shepherd’s pie, like so many treasured dishes and recipes, comes from humble beginnings. A favorite comfort food in Irish and Scottish pubs and homes, the humble shepherd’s pie – a savory baked dish traditionally consisting of mutton or lamb topped with mashed potatoes – was first documented in Scotland in 1849. Its predecessor, the cottage pie (typically distinguished by using ground beef rather than ground lamb, though the two terms have frequently been used interchangeably) was first documented in England in 1791. It got it’s name “cottage pie” because it was food for the poor cottage residents throughout the British Isles. In both cases, however, the concept is the same – a frugal yet hearty dish constructed largely from leftover meat and simple ingredients. And after potatoes were first introduced to the UK and Ireland, the affordable, durable starch caught on as the perfect topper for this baked dish. The dish was originally made as a means of using leftover roasted meat, particularly lamb or mutton, combined with vegetables and topped with mashed potatoes. It was a frugal and practical way for shepherds and rural communities to make the most of their available ingredients and avoid wasting any leftover meat. The mashed potato topping served as a convenient and economical way to stretch the dish and create a hearty and satisfying meal.

We had ground beef down from the freezer. Our weather has once again been wacky, and with it being cooler once more, it made for a perfect night to have something warm and straight out of the oven for a warm and comforting meal. I decided to make a cottage pie. I made it in the traditional manner, sticking to my British, Scottish and Irish roots, though as usual, I changed it slightly by adding mushrooms and garlic. I love mushrooms and can easily eat them in everything, and usually do too. And as far as garlic goes, no dish is complete without garlic. 🙂

Cottage Pie

As I mentioned above, the only real difference between a cottage pie and a shepherd’s pie is beef vs. lamb. Here in the United States, though, most people use ground beef, but call it shepherd’s pie instead of cottage pie.

2 lbs ground beef

2-3 carrots, diced fine

1-1 1/2 cups frozen peas

1/2 onion, diced fine

4-5 mushrooms, sliced

1-2 TBSP Worcestershire Sauce

salt & pepper to taste

1 1/2 cups beef broth

2 TBSP flour

2 TBSP tomato paste

1 TBSP fresh rosemary or 1 tsp dried rosemary

1 TSBP fresh thyme, or 1 tsp dried thyme

1 TBSP garlic

mashed potatoes

cheddar cheese, or cheese of your choice

Preheat the oven to 375* F or 190* C.

Spray individual ramekins or a 9×13 baking dish with cooking spray. I have used both, and both are fine. It just depends on how you want to present it. This time, I used the individual ramekins.

Cook the potatoes, and mashed them to a creamy consistency when they are done.

Mix the ground beef with salt, pepper and Worcestershire sauce.

Combine the beef broth, chopped herbs, flour and tomato paste in a separate bowl.

In a very hot skillet, add a little butter and olive oil, then saute the vegetables, salt & pepper until the onions are translucent and the vegetables are softened.

Add the ground beef and cook until done.

Add the tomato mixture and combine well. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring frequently.

Once everything is done, spoon the meat mixture into the prepared ramekins. Add a layer of the mashed potatoes, and top with cheese. Bake for about 30-40 minutes or until a light crust has formed on the potatoes.

This is a whole meal in and of itself, so no need for much else on the side. I served it with some warmed bread and a smooth red blend, and called it a very satisfying meal.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.