I love potatoes. In all forms. It is in my blood since I am Irish. I also love dishes that are filling, cheap and tasty. So naturally, Shepherds Pie was a hit for me. My husband says this is his favorite meal I make and will go back for thirds every time. My good friend Cassie said when she ate it, it was like a spiritual experience. I make this for new moms (you bet I made it for myself as a freezer meal, 40 weeks & 1 day today!).
The origin of this dish is debatable. It seems that every culture has their variation of this dish, but most likely originated in England or Ireland (of course each says it’s their own!). Cottage Pie (not called Shepherd’s Pie until 1877) was introduced in 1791 when potatoes were accepted as an edible crop. It probably was “invented” by frugal wives trying to use up leftover meat, my ‘cup-a-tea’. Cottage pie is essentially just leftover minced meat topped with mashed potatoes. Some people say Shepherd’s Pie uses lamb, and Cottage Pie uses beef. Whatever it’s called, it’s delicious and a super easy way to nourish yourself.
I think the key to this dish is the mashed taters, again Irish blood. I use Yukon gold and lots of grass-fed butter. I make sure they are super whipped and creamy. Makes all the difference.
This dish also freezes very well. Because it has a lot of parts to it, I usually double the recipe and freeze one. Cook once, eat twice. 🙂
Hope you enjoy it as much as my family does. [yumprint-recipe id=’21’]
Elizabeth Horn 