Shepherd’s pie

Description:

Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.

The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877, and since then it has sometimes (incorrectly) been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton. The term "shepherd's pie" should be used when the meat is mutton or lamb, with the origin being that shepherds are concerned with sheep and not cattle. This may, however, be an example of folk etymology.

Country of Origin:

Britain

How to make "Shepherd’s pie" (Recipe):

Ingredients

4 large potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon finely chopped onion

1/4 cup shredded Cheddar cheese

salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/4 cup shredded Cheddar cheese

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.