Simmer until the sauce is thickened, spread in a baking dish then top with creamy mashed potato (the creamier = easier to spread).
It’s the secret to a great flavour base that’s a technique used widely by many cuisines, such as Italian cooking (for example, this Italian Shredded Beef Ragu).Īfter this, we cook the ground / mince meat – traditionally lamb but equally delicious made with beef – before adding flour (which thickens the sauce) and gravy flavourings (beef broth, tomato paste, beef bouillon cube, Worcestershire sauce and red wine which is optional). Essentially, it’s lamb and veggies smothered in a gravy – and who doesn’t love an excuse for tons and tons of gravy?Īll those times you were limited to just a small drizzle on a few slices of roast lamb because there wasn’t enough to go around… Bah! This is how you get your gravy fix!!Ī really good Shepherd’s Pie should always start with a soffrito – that is, onion, garlic, carrots and celery sautéed on a lowish heat until sweet. If you’re new to Shepherd’s Pie (also spelled Shepard’s Pie), let me be the first to welcome you to your new favourite comfort food. So a Shepherd’s Pie made with beef is Cottage Pie, and Cottage Pie made with lamb is Shepherd’s Pie! Other than beef vs lamb, they are essentially exactly the same recipe.
So let me just answer the burning question first, to get that out of the way: What’s the difference between Shepherd’s Pie and Cottage Pie?Ĭottage Pie is made with beef and Shepherd’s Pie is made with lamb. When I shared my Cottage Pie on Facebook, there was almost an all out cyber-war about whether it was in fact Cottage Pie or Shepherd’s Pie. This is a timeless classic – make this once and you’ll make it over and over again! While Shepherd’s Pie is traditionally made with lamb, beef is just as tasty in this recipe. Shepherd’s Pie is the sort of food that brings a smile to everyone’s face! That saucy, deeply flavourful filling, that creamy potato topping, and that awesome golden cheese crust.…
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