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.
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.
Recipe adapted from Everyday Food