Traditionally this dish was called Cottage Pie and in the 1870s the name switched to Shepherd’s Pie. It is a country dish with humble beginnings. It originated as a way to make good use of leftovers. My husband is English and loves this dish because it reminds him of his childhood. It is wonderful comfort food, very affordable to make and extremely filling.

Shepherd’s Pie

Time: 25 minutes

Serves: 6

8 large red potatoes diced into 1 inch cubes

2 Tbsp. Sour Cream

1 egg yolk

1/2 C. Milk

Salt and pepper to taste

2 Tbsp. olive oil

1 large onion diced

1 clove garlic chopped

2 stalks celery with leaves diced

2 C. corn or peas or a cup of each

4 Tbsp butter, divided

2 Tbsp flour

2 Tbsp. Worcestershire Sauce

1 C. chicken or beef stock

2 tsp. paprika

2 Tbsp. Cilantro

dash of paprika

Boil potatoes for about 15 minutes, until tender enough to mash (easily pierced with a fork). While the potatoes are boiling, preheat skillet with the oil. Turn down heat to medium and add onions. Saute onions for two minutes. Add garlic and celery. Saute another two minutes.

Add the ground beef and brown. Once browned, add the corn and/or peas.

In a small sauce pan, whisk together the flour and 2 Tbsp butter for one minute. Add the Worcestershire sauce and broth and whisk until thickens, about one minute.

Pour over the meat and veggie mixture. Mix it all together. In a large bowl, add the drained potatoes. Mash in milk, the rest of the butter, the sour cream and some salt and pepper. Mash it all together until creamy and chunky. Pour the meat and veggie mixture into a casserole dish. Spread the mashed potatoes over the top and sprinkle with paprika.

Set it under the broiler (about six inches from heat) for about ten minutes or until browned. Remove from oven and sprinkle with the chopped cilantro. Finished.