Top o’ the mornin’ to ya!
Believe it or not, I just recently learned that not all Shepherd’s pies are created equal. As a matter of fact, what I was making wasn’t a Shepherd’s Pie at all. It was in fact a Cottage Pie. After seeing this recipe that was originally named “Shepherd’s Pie”, a dear friend corrected me explaining that a true Shepherd’s Pie was made using lamb or mutton, where my recipe calls for basically any other protein. So in fact my pie, is a Cottage Pie.
I love learning new things! Don’t you?
Double Mash & Guinness Cottage Pie
- 2 golden potatoes, skin removed, diced and cooked
- 1 sweet potato, skin removed, diced and cooked
- 4 ounces Sour Cream
- 5 cloves roasted garlic
- 1 stick butter
- 1 pound frozen ground meat; beef, turkey, pork or chicken
- 1 bag frozen, mixed veggies
- 1 onion, diced
- 3 tbsp. tomato paste
- 1 cup Guinness
- 1 tsp. Thyme
- Salt & pepper to taste
Add ground meat to a large skillet with diced onions. Cook until meat is browned and onions are cooked. Add remaining ingredients and stir well. Allow to simmer until most of the liquid has evaporated, about 15 minutes.
In a large mixing bowl add hot potatoes, garlic, sour cream, salt, pepper and butter. Mash with fork or potato masher until a creamy consistency is reached.
Place meat mixture into a deep dish pie plate. Top with potato mixture. Bake at 350 degrees for about 30 minutes or until potatoes start to brown on the tips. Sprinkle with cheese or fresh Parsley if desired.