This is a recipe for Cottage Pie – akin to Shepherd’s Pie the only difference being it’s made with beef instead of lamb. It’s a one-dish meal that’s layered in a casserole: beef first, followed by peas and corn, and then buttery garlic carrot mashed potatoes dolloped over top for the crust. It’s English in origin and was made as a way to use up leftovers from the Sunday roast dinner.
This was my first time making or eating either kind of pie. I thought the beef would dry out but was pleasantly surprised that it stayed nice and juicy. There were double helpings all the way around. Proof positive that it was delicious. This will satisfy any serious craving for humble, homey, old-fashioned comfort food – which seems to be the ongoing theme here of late.
Cottage Pie
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This sounds real yummy. I have played around with shepards pie recipe adding different veggies what have you. Am going to try this tomorrow night foe supper.
I make a dish very similar to this – I use the frozen mixed veggies! I cook the onions, garlic and celery with the meat. I sprinkle cheese, breadcrumbs over the potatoes and dot with butter before putting it in the oven. P.S. If you add a can of cream corn, you don’t need stock!