Shepherd’s Pie

"If you think about it, Shepherd’s Pie is really just meat, potatoes and vegetables…just served in a different format. The meat is minced or ground. The potatoes are mashed. The veggies are…well…veggies. Shepherd’s Pie is traditionally made with minced or ground lamb. When using ground beef, the technical name is Cottage Pie. However, to be fair, the two terms are frequently used interchangeably. This recipe is one of the most quintessential “stick-to-your-bones” comfort food. It tastes great year-round, but it tastes especially good on a cold winter day. The term “Shepherd’s Pie” dates back to the mid-1800’s when Scottish families would make a mutton and potato filling inside of a pastry crust. In those days before refrigeration, recipes like this were a great way to use leftover meat that had been roasted earlier in the week. In this way, leftovers from a Sunday roast could be repurposed into another meal. In modern times, Shepherd’s Pie typically starts with fresh meat, although you could absolutely use leftover beef or lamb from a roast if you happen to have leftovers. This recipe would also lend itself to ground turkey or even wild game, such as venison or moose."

Cooking MethodCasserole