With football, tailgates, or get together with friends and family for weekend games the looming question always comes down to…‘What are we going to eat?’
I have my go-to favorites but sometimes you need a new recipe to add to the weekend mix.
Enter Shepard’s Pie or is it Cottage Pie??? Nothing says comfort food like this simple and delicious recipe.
My mom starting making this for my Scotch-Irish brother-in-law when he was dating my sister and it’s become a family favorite. I added a twist of course to this recipe and trust me if you do any search online for ‘Shepard’s Pie’ you will no doubt have a smorgasbord of ingredients which can be added or omitted depending on your preferences.
Honestly, I have never heard of ‘Cottage Pie’ and until I looked further into this recipe, I realized the ‘Cottage Pie’ is actually older but other than the time frame both of the pies are quite similar generally topped with a mashed potato crust.
The notable difference between Cottage or Shepard’s Pie boils down to the type of meat used:
- Lamb = Shepard’s Pie
- Beef = Cottage Pie
The history of ‘Cottage Pie’ dates as far back as the late 1700s to the early 1800s in Northern England and Scotland. Families often times did not have much food but the food they did have from meals in the week, they would take the leftover food, combine it all together and bake it into what we now know as Cottage Pie. This time frame in northern England and Scotland is right around time potatoes were introduced as a staple crop. Not to be confused to when potatoes were actually introduced at the end of 16th century and actually grown in London, but this crop did not have the popularity in the rest of the United Kingdom as it had primarily in Ireland.
It appears as though ‘our’ version of what we think of Shepard’s pie is actually ‘Cottage Pie’ under the wrong identity. But at any rate, this recipe is sure to be a hit at any gathering. Now, you have a bit of history behind this comforting and savory dish!
Ingredients:
- 2 lbs of Ground Beef
- 1-1 ½ cup of Beef broth
- 2 Tbsp Tomato Paste
- 1 medium Onion
- 2 cloves Garlic
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 2-3 Tbsp of Namaste Quinoa Flour (or any flour of your choice)
- ½ tsp of Salt and Pepper
- 2-3 stalks of Celery
- 1 8 oz fresh Mushrooms
- 1 ½ cups of peas and carrots (optional you can add 2-3 regular diced carrots)
- *1/2 cup frozen corn
- 3-4 large yellow potatoes
- 1 tsp Paprika
Directions:
- In a large pot and boil water to cook potatoes
- Wash and chop potatoes.
- Add potatoes when water comes to a boil
- Mash potatoes and set aside **optional to add butter and milk to potatoes for a creamier finish
- Chop onion, garlic, celery, carrots and place in the pan to sautee
- Add and cook ground beef
- Once beef is cooked, add beef stock and mushrooms, and a frozen bag of mixed vegetables. Simmer for 10-15 minutes.
- At this point, when everything has had a chance to marinate I add some Namaste Quinoa flour to thicken the broth in the pan. This allows the mixture to be more casserole like without adding dairy.
- In a lightly sprayed glass dish or baking dish, layer meat mixture on the bottom and then add your mashed potatoes over the meat mixture. Sprinkle paprika over the top.
- Bake 375 degrees in lightly sprayed 9 x 13-inch baking dish. Bake uncovered for 35 minutes. Let stand for 10 to cool before serving.
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LEMONBERRY & FIG 