As I mentioned in yesterday’s post, Shepherd’s Pie was on Bev’s meal want list and we made extra mashed potatoes for it. As I understand, it’s Shepherd’s Pie when made with mutton or lamb and it’s Cottage Pie when made with beef, however most folks seem to use the titles interchangeably. Even though Bev said she wanted Shepherd’s Pie, I knew she wanted the other one, especially since she’s not a big ovine fan.
Ours had more liquid in the dish bottom than Trica's appeared to have, but we all thought it was delicious and will use the recipe again. We didn't serve anything else so we could eat more of the pie - which I did.
The next day as I was typing this up, it dawned on me that I should have removed the meat mix with a slotted spoon, leaving the liquid, rather than pouring it from the skillet into the baking dish - thanks Tricia for a very good meal.
Larry
01/21/2012 meal date
As it often happens, a recipe popped up on one of my blog reads just when I needed it and in this case it was for Traditional Cottage Pie from Tricia over at Saving Room For Dessert – a blog I only recently began reading. Please check out her site for the complete recipe and some nice step-by-step photos.
Bev and I jointly did the cooking this day and followed the recipe for the meat mixture, which Tricia had adapted from Danny Boome of the Food Network. After freezer diving, I found a one pound package each of ground bison and lean ground beef from our neighbors Belted Galloway cattle. Since I used our homemade beef broth, rather than consumme, I simmered an additional 5 minutes to cook out some or the liquid.
For the potato topping, we used the leftover potatoes made from the Pioneer Woman recipe and added a cup or so of shredded yellow cheddar - all we had - so our potatoes are a little orange and streaky. I considered making individual bowls, but Bev talked me into the easier one pan version.
It took 15 minutes in our oven at 400* on the convection bake setting to get the potatoes lightly browned.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Bayou Bay – The Local Cajun Joint
Two years ago: Birthday Dinner For Wende
01/21/2012 meal date
Looks perfect! I love that you and Bev cook together - collaborating in the kitchen is such a great experience!
ReplyDeleteThis has been on my list of things to make for months. Even though I don't mind lamb if made just right, I do believe I'd use beef. Bet the leftovers were good!
ReplyDeleteThanks for the link-love! Glad you liked it. Can't go wrong with meat and potatoes. I wished ours had more sauce so I think you did good. My beef was very lean so it didn't make much broth. My husband did say that when he has had Cottage Pie in the past, it had more broth. Thanks again! Have a lovely week.
ReplyDeleteLooks like a delicious vesion Larry. Cottage Pie is a great comfort food meal.
ReplyDeleteI've been yearning for Shepherd's Pie, yours looks so hearty, total comfort food!
ReplyDeleteI've been curious about bison. What else have you used it for besides Shepherd's Pie?
I didn't know the difference between cottage pie and sheperd's pie. I like pretty much anything topped with mashed potatoes!
ReplyDeleteLarry, I as well didn't know the difference between Shepherds Pie and Cottage Pie. As a matter of fact, I never heard of Cottage Pie! My mother used to regularly make 'Shepherds Pie' (w/ground beef) at the behest of my Scottish step-father. I'm just now at the point where I could enjoy this satisfying entree again! Take Care, Big Daddy Dave
ReplyDeleteWhat a tasty and comforting dish. I bet an over easy egg would be tasty on the leftovers too!
ReplyDeleteI had no idea about the beef version being Cottage Pie. This is the most comforting meal ever, even in this very warm winter we are having. Have you been out doing any planting yet? I am sure you got the garlic in already.
ReplyDeleteThis looks perfect! I'm grinning, because I made a version of a shepherd's pie yesterday. Apparently, it's just that time of year. (I love Tricia's blog too!)
ReplyDeleteThat looks way better than the shepherd's pie the food hall served back in college days. Pretty sure that was actually cottage pie too, although given their history of "mystery meat" there's no telling, ha ha.
ReplyDeleteThe galloway are the cows with the cool patterns, right?