The ultimate classic Shepherd’s Pie: AKA Shepard’s Pie or Cottage Pie. Minced meat (or lamb) with vegetables in a rich sauce, topped with cheese mashed potatoes.
So that’s how you spell it: Shepherd’s Pie. But after a quick Google search, I noticed that A LOT of people think it’s Shepard’s Pie.
IRISH SHEPHERD’S PIE
A traditional Irish shepherd’s pie would actually require minced lamb. The difference between Shepherd’s Pie and Cottage Pie is the meat. Cottage pie uses ground beef and shepherd’s pie uses ground lamb.
I called this recipe Shepherd’s Pie. But I wrote the recipe so that you can use ground beef or lamb.
I usually use minced meat because it is widely available. But for special occasions like St. Patrick’s Day, I would use ground lamb.
First I peel the potatoes, cut them and cook them. (5 pound bag)
Next I start frying a pound of ground beef with salt, pepper and minced garlic.
About halfway through cooking I add the chopped onion and grated carrot.
Then I unload the potatoes while the meat continues to cook, covered, so that the onions and carrots remain tender.
The lid speeds up this process.
Everyone makes the puree in their own way, but I use salt, pepper, pressed garlic, a piece of butter and about a glass of milk (sometimes more) to achieve the desired creaminess
and use an electric mixer to prepare it Puree and the cakes are good, soft and creamy.
Next, I unload the meat, place it evenly in the bottom of a 13×9 baking dish, spread a can of drained green beans over the meat, spread a can of beef gravy evenly over the meat and green beans, and then add the puree Add potatoes and distribute evenly.
Then sprinkle with chopped cheddar and parsley!
Bake at 350° until cheese is melted and golden brown. (25-30 minutes)
I usually use medium cheddar, but this time
I mixed medium cheddar with white cheddar and it turned out great.
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