Shepherd’s/Cottage Pie is a simple dish, one my husband really enjoys! Hearty, filling, and perfect for a cold winter’s day. But do you know the difference between Shepherd’s Pie and Cottage Pie?

While they are both comprised of ground meat and veggies in gravy topped by mashed potatoes, Shepherd’s Pie is made with lamb, while Cottage Pie is made with beef.

NOTE: Feel free to customize your meat mixture according to your preferences. Do you love corn? Add it! Don’t like carrots? Omit them! This meal can be easily adjusted to meet your needs. Simply be sure to simmer down the sauce to a nice, thick gravy before putting it into the oven.

TIP: Don’t skip cooling the meat mixture before spreading the potatoes on top. It will help to keep the layers separate.

Cottage Pie
(Original recipe: Spend With Pennies)

1 lb ground beef
1 small onion, diced
3 large carrots, chopped into 1/2 inch pieces
5 ribs celery, chopped into 1/2 inch pieces
3 cloves garlic, minced
2 TBSP flour (or 1 rounded TBSP cornstarch to make gluten free)
1-1/2 C beef broth
2 TBSP Worcestershire sauce
1 TBSP tomato paste
1 tsp dried parsley
1/2 tsp dried thyme
1 bay leaf
2/3 C frozen peas
OPTIONAL: 2/3 C frozen corn
Salt and pepper to taste

Mashed Potatoes
2 lbs russet or Yukon gold potatoes
4 TBSP melted butter
1/3 C milk
2 TBSP chives, chopped
Salt and pepper to taste
1 C cheddar cheese, shredded

Preheat oven to 400°F.

Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water. Bring the potatoes to a gentle boil and cook until fork tender.

While potatoes are cooking, combine ground beef and onion in a large skillet. Brown until no pink remains on the beef.

Add carrots, celery, and garlic. Cook until all veggies are slightly tender.

Stir in the flour and cook for 1 minute. Stir in beef broth, Worcestershire sauce, tomato paste, parsley, thyme, and bay leaf. Simmer for 20 minutes or until the gravy has thickened. Remove bay leaf. Stir in the peas, and season with salt and pepper. Set beef mixture aside to cool.

Meanwhile, drain the tender potatoes and mash until smooth. Stir in the butter, milk, chives, salt and pepper.

Top the meat mixture with the potatoes and place in the oven on a baking sheet. Bake 20-25 minutes or until golden.

Turn oven to broil.

Sprinkle the shredded cheese on top of the cottage pie. Place under the broiler just until the cheese melts and starts to brown.