Cottage Pie

 A while back I made a recipe for what I called Shepherd’s Pie.  It is a scrumptious mixture of ground beef and vegetables in a light tomato-ish sauce, topped with mashed potatoes and baked.  Perfect, easy comfort food.  I wrote a little story about how I fell in love with shepherd’s pie.  I even included a picture of a sheep, because I had one hanging around and it seemed like the perfect time to use it.  I posted it up on the blog, and started reading the comments.  (I love comments, by the way.  Leave me comments!)  Anyway, in addition to all the sweet things everyone said to me about the pictures and the recipe and the story, more than one person gently told me that I had not in fact made Shepherd’s Pie.  I had made Cottage Pie.

Huh?

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, I recently ran across this recipe for Cottage Pie, which used 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 LOVED this version.  The filling is the usual mixture of ground beef, carrots and peas, and the whole thing was 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.
 

Cottage Pie

Cottage Pie

Ingredients

3 tablespoons melted butter
1 large yellow onion, chopped
3 large carrots, cut into 3/4 inch pieces
Coarse salt and fresh ground pepper
2 tablespoons tomato paste
1 pound ground beef
2 teaspoons fresh thyme
1 cup dark beer
2 tablespoons flour
1 cup frozen peas
1 large russet potato, sliced very thin

Directions

1. 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.
2. Add meat and cook for 3 minutes, breaking up with wooden spoon. Add thyme and beer and bring to a boil. 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.
3. Transfer to baking dish and top with overlapping potato slices. Drizzle with melted butter and sprinkle lightly with salt and pepper. Bake until potatoes are browned at the edges, about 40-45 minutes. Cool ten minutes before serving.

Recipe adapted from Everyday Food

 

Comments

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  1. WOW! You learn something new every day!! And I have a special shepherd's….Ummmm….I don't know what to call it now….recipe that I've been doing for years!! Eh! A rose by any other name….. ^_^ I'm going to try your COTTAGE pie though! That looks delicious with the thin chips on top!

  2. Haha people can be so picky sometimes! I can never keep the two of them straight myself. My mom definitely always called it shepherd's pie but possibly that's because we never ate lamb. Ever. Since my dad hates it. Love the thinly sliced potatoes! what a nice twist.

  3. Fun and Fearless in Beantown says:

    I totally didn't know the difference between shepard's pie and cottage pie. I guess you learn something new every day!

  4. what a delicious blog! here is so many uncanny inspirations!

    have a nice time,
    Paula

  5. IF I ate meat, that would definitely be something I would like ! I love potatoes cooked that way :)

  6. I'm so making this. My house full of males dig simple meat and potato dishes. Those potato chips on tops sealed the deal. :)

  7. I love the name "Cottage Pie" and the picture of the sliced potatoes on top had me once again, mumbling about being a vegetarian! I'm making this a veggie version one way or another because I want to be able to say "We're having Cottage Pie for dinner"!

  8. Jennifurla says:

    Your pie is so delicate, I am locing the look and texture

  9. I see no reason why we shouldn't make this with..ahem….TURKEY. Methinks SOME of us might have a boatload of…turkey on Friday??

  10. I made this in a casserole dish that was bigger just cause I wanted more potatoes! yummmy!

  11. Can I just say, YUM? This recipe is our family's new favorite! Thanks! The only change I made was because I don't like to cook with alcohol so I subbed in beef broth, applesauce and a splash of balsamic for the dark beer. It was amazing!

  12. Just wanted to let you know that I told my girlfriend how badly I wanted to try this recipe, and she made it for me last night!! It was DELICIOUS!!! :-)

  13. quick question. what can i replace the beer in this recipe with? help! thanks in advance!

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