As I have previously mentioned, I think that I am a bit of an anglophile. I have a certain affinity for English foods, and actually enjoy and like English cuisine. I love the full English breakfasts with delicious cooked mushroom and half of a tomato. Even more than the English Full, I’m particularly fond of English pub foods. For example, when I traveled to the United Kingdom on previous occasions, I had Welsh Rabbit a number of times, and enjoy making my own. One other dish that enjoyed in pubs in the UK and around home is Cottage Pie. Recently, I’ve also gotten in the habit of making a yummy English Cottage Pie, sometimes called Shepherd’s Pie for my family, and after several trial runs, I’m ready to share my recipe!
In case you are wondering, as I understand it, Cottage Pie and Shepherd’s Pie are the same thing. Some chose to distinguish them with the type of meat that is in the recipe with Shepherd’s Pie using ground lamb rather than ground beef. I am sharing a recipe with ground beef, but you are free to substitute ground lamb for the ground beef—do what works for your family! I love ground lamb, but it’s not well received by all of my family.
Now, I started with a recipe for Cottage Pie without the the Colman’s Shepherd’s Pie Seasoning, but I found a lot of references to it online when I was trying various iterations of the dish. Ultimately I ended up trying it out, and I thought the flavor was much more reminiscent of the pub versions of Cottage Pie, so I’m going to use it, rather than trying to recreate that magical seasoning packet! I found mine at one of my favorite stores—World Market! (Isn’t it amazing what you can find in that store!) However, if you are interested in buying it in bulk, you can also find it at Amazon.
- 1/2 of Finely Chopped White Onion (I always use Sweet onion, and Vidalia when in season, but then I’m from Georgia!)
- 1 and 1/4 pound of ground beef (or ground lamb if you’d prefer it)
- 1 Tbsp all-purpose flour
- 1 Tbsp butter
- 1 Package Colman’s Shepherd’s Pie Seasoning
- 1 cup of beef Broth or 1 can of Beef Consommé soup (the two have slightly different flavors, but both are good!)
- 1 small bag (approximately 10-14 ounces) frozen Traditional Mixed Vegetables (usually including corn, peas, carrots, green beans, etc.)
- 2 to 3 cups of Mashed Potatoes
- 1 Cup Shredded Cheddar Cheese
- Prepare your mashed potatoes, and set them aside. I tend to use 5 Yukon gold potatoes.
- Take your onion, and sauté it in a large skillet with the butter. Once it is soft and a light golden brown, mix in the flour. Cook together, and then add the ground beef (or lamb).
- Take your cup of beef broth, or Beef Consommé soup, and add the package of Colman’s Shepherd’s Pie Seasoning to it. Mix well. Once the meat is well browned, add the mixture to the meat/onion in the skillet.
- Allow to cook down just a bit, and then add the bag of frozen veggies to the meat/onions/sauce on the skillet. Bring to a boil, and then turn it down. Let it simmer for 5 to 10 minutes.
- Take mixture in skillet, and add to a large casserole dish.
- Spread the mashed potatoes on top of meat mixture. Then sprinkle the top of the mashed potatoes with the cheese.
- Allow to cook in an oven at 325 degrees for 30 minutes.
In all honesty, the boys eat this recipe because I love it, rather than their own love of Cottage Pie. However, if you like English cooking, you’ll love this tasty dish!