Well, as it turns out, that’s exactly what I did. Apparently Shepherd’s Pie is made with lamb, and Cottage Pie is made with beef. Which now made me feel bad about the whole sheep picture thing, because I was unwittingly including a really cute picture of the, um, ingredients. Oh dear.
So long story short, here is a recipe for Cottage Pie, which uses a topping of very thin-sliced potatoes instead of the mashed version…and while I am probably the world’s biggest fan of mashed potatoes, I actually LOVE this version. The filling is the usual mixture of ground beef, carrots and peas, and the whole thing is just as delectable as its incorrectly named predecessor.
So at the end of the day, no matter what you call it, MAKE it. Delicious, delicious, delicous.
- 3 tablespoons melted butter
- 1 large yellow onion, chopped
- 3 large carrots, cut into one inch pieces
- Coarse salt and fresh ground pepper
- 2 tablespoons tomato paste
- 1 pound ground beef
- 2 teaspoons fresh thyme
- 1 cup beer
- 2 tablespoons flour
- 1 cup frozen peas
- 1 large russet potato, sliced very thin
- Preheat oven to 400.
- In large skillet, heat one tablespoon butter over medium high heat. Add onions and carrots and cook for 5 minutes, stirring often. Season with salt and pepper and add tomato paste.
- Add ground beef and cook until browned. Add thyme and beer and bring to a simmer. Cook, stirring frequently, until slightly reduced, about 3 minutes. Sprinkle flour over top and stir. Add 1 cup of water and cook until slightly thickened, another two minutes. Stir in peas and then season to taste.
- Transfer to baking dish and top with overlapping potato slices. Drizzle with melted butter and sprinkle with salt and pepper. Bake until potatoes are browned at the edges, about 40-45 minutes. Cool for a few minutes before serving.