This is (not) Shepherd’s Pie because it’s actually Cottage Pie! And the difference, you ask? Well, the difference is that Shepherd’s Pie is made with ground lamb and Cottage Pie is made with ground beef. I make mine with ground beef and yet somehow I started calling it Shepherd’s Pie, despite the fact that I’m sure we called it Cottage Pie growing up. I have no idea at which point along the way I made such an egregious error, especially as I have never once made it with ground lamb, but, in my defense, I did read somewhere that the two names are frequently interchanged.
Semantics aside, both dishes are made with a layer of ground meat topped with a layer of mashed potatoes. It is British comfort food at its very finest, especially once that nip in the air is back.
Cottage Pie has been around since the 1700’s, a dish that came about in an attempt to use up leftover meat creatively and derives its name from the humble homes in which the peasants lived. Shepherd’s Pie, unsurprisingly, derives its name from the shepherds who tended the sheep. It’s possible that it started with a pastry crust bottom —hence, the pie part — and some recipes of yore use mashed potato to make a base as well as a topping, while others use sliced potatoes on the bottom, with the mash on top.
It seems to show it’s origin in Scotland, or perhaps Ireland because of its emphasis on potatoes, although the English are also happy to claim it as their own invention. The Welsh, apparently, decided to sit this one out. As with a lot of food dishes, its provenance is vast and murky.
Regardless, today it’s mostly made with just a top layer of mashed potato and your choice of ground beef or lamb. It’s easy to make and has versatility with regards to the vegetables or herbs you use. My personal preference is for carrots and lots of rosemary, but peas are very popular and parsley and sage are often used.
And this lovely yellow condiment, shown below, is called Picallili — a traditional English concoction of pickled vegetables in a tangy, mustardy sauce. It neither looks nor sounds terribly appealing, but rest assured, it is delicious, and the perfect accompaniment to Shepherd’s Pie (Cottage Pie too!) But a generous drizzle of ketchup also works beautifully.
Shepherd’s Pie
- onion – 1, chopped
- ground beef – 2 pounds
- garlic – 4-5 cloves
- carrots – 4, peeled and sliced
- rosemary – generous tablespoon (or two)
- Worcestershire sauce – 2-3 tablespoons
- tomato paste – generous tablespoon
- beef broth – 1-14oz can
- potatoes – 3 pounds, peeled and chopped
- cheddar cheese – about 4oz, grated
- Saute the onion over medium heat until it becomes translucent, 3-4 minutes.
- Add the ground beef and cook until mostly browned.
- Add garlic, carrots, rosemary, Worcestershire sauce, tomato paste, beef broth and a generous pinch of salt and pepper.
- Allow to simmer gently for 25 minutes or so, until the carrots have cooked through and the flavors have had a chance to meld.
- While the beef mixture is cooking, bring a pot of water to boil and cook the potatoes for 15-20 minutes.
- Mash the potatoes, adding in some butter, milk, cream or whatever your preference is.
- Place the ground beef in a casserole dish and top with the potatoes.
- Take a fork and run it through the potatoes (this creates some jagged edges which brown nicely) and then sprinkle the cheese over the top. Bake in a 375˚oven for about 30 minutes.