With a Grateful Prayer and a Thankful Heart: Cottage Pie

Thursday, March 17, 2016

Cottage Pie

Did you know there is a difference between “cottage pie” and “shepherd’s pie?” Shepherd’s pie should only be named as such if it contains lamb, and “cottage” usually applies to one made with beef. The name “cottage” was applied to this kind of meat pie around the time potatoes were being introduced in the UK, because they were affordable for peasants, many of whom would live in cottages. The term “cottage pie” predates “shepherd’s” by nearly a century,  but each was used synonymous with the other for a long time. source

To celebrate St. Patrick's Day this year, I went with a Rachel Ray 30 minute version using ground beef. The only thing I did different was using leftover baked potatoes that I purposely planned for this week.  
 After browning the beef then the carrot and onion, stir in the peas and gravy.
 Ladle into dish(es).
 Spread mashed potatoes on top.
 Sprinkle with paprika.
Broil until browned on top.

Cottage Pie


2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream or milk 
Salt and freshly ground black pepper
1 tablespoon olive oil
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped (I used 2)
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1/2 cup frozen peas
sweet paprika to sprinkle on top
2 tablespoons chopped fresh parsley leaves


Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Drain fat; add chopped carrot and onion and cook veggies with meat 5 minutes, stirring frequently. 

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce; cook 1-2 minutes. Add gravy to meat and vegetables; stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Sprinkle with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Joining Blogging friend Kathleen @ Cuisine Kathleen for her 8th Annual St. Patrick's Day Blog Crawl. It's lots of fun to see her tablescapes and yummy recipes. Share your St. Patrick's Day post or take a peek at the many Irish ideas that other share!


Ann said...

I didn't know there was a difference but now I do :) Those sure look good and so easy to make too

NanaNor's said...

Thank you for sharing the difference in these dishes. The Cottage Pie looks really good and I will have to try it. We are having corned beef and cabbage tonight.
Have a blessed evening.

Barbara F. said...

I definitely prefer the ground beef, so cottage pie for me! Happy Saint Patrick's Day. These look so yummy.

Linda (More Fun Less Laundry) said...

I have been making a dish we call shepherd's pie for many years, but now I see I should have been saying cottage pie! Your version sounds delicious! Linda

Kate said...

Cottage Pie is my favorite of the two. I am not a big lamb eater.

Marigene said...

Oh my goodness, that cottage pie looks delicious. Cute little elf!
Visiting from Cuisine Kathleen.
Have a great weekend. ♣

janice15 said...

I never knew there was a difference, thank you for sharing and your dear visit. Have a wonderful Friday and a lovely afternoon. With love Janice

podso said...

This looks easy and delicious. And you always make your recipes look pretty!

My Recent Favorite Books said...

Your recipe looks so good! I have always enjoyed Shepherds Pie, and didn't know there was a difference in these 2 types of recipes.

Have a great weekend!

Kathleen said...

Thanks so much for joining in with your delicious Cottage Pie. Yes, I was told years ago mine was NOT Shepherd's Pie as I used ground beef! Who cares as long as it is good!
Have a great Palm Sunday, can't believe Easter is almost here! You have lots of little bunnies to join your celebration!

Pondside said...

This is a family favourite after a toast beef dinner. The next night I use finely chopped roast beef, leftover vegetables and gravy and top it with potato or pastry. Very good!

SavoringTime in the Kitchen said...

That makes sense that the shepherd should use lamb in his pie! Good way to remember the difference. I would definitely opt for the cottage pie any day. Looks simple and delicious!

handmade by amalia said...

My mother used to make this. Why did she stop? Why do I never make it? Looks delicious.


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