What North Americans call Shepherd’s Pie is what Brits call Cottage Pie. Shepherd’s pie here is made with minced lamb. Nothing wrong with that, but if I have mince lamb, it’s going into moussaka.
My mom’s been sending emails about how it’s 32C with high humidity in Montreal. Here in Glasgow, it’s much cooler – and wetter. It’s been pouring this morning. There are even rumours of snow in the Highlands! I love that about Scotland – one day I’m making light summer fare and eating in the garden, then next the mood turns to wintery meals.
So… tonight I’m making cottage pie. Cottage pie is kid favourite – and a great excuse to sneak in some extra veg if you have kids, or a man, who aren’t keen on plant-based foods. If you are in this situation you’ll like the Sneaky Veg Mince recipe I posted earlier.
If you are trying to cut back on calories or carbs, you can substitute half (or all) of the mash potatoes for mashed cauliflower.
Cottage pie is simply a three layer construction: mince, kernel corn, and mash.
For each person:
- 75g lean minced beef per person (or double if you aren’t using the veg mince)
- 75 g Sneaky Veg mince
- 1/2 tbsp of tomato paste
- 1 onion, chopped
- a dash of Worcestershire sauce
- a generous grind of pepper
- a bell pepper (if you like them)
- herbs and spices to taste (I’ll likely add cumin which I love, cayenne pepper, thyme, and some bay leaves).
- 1 tsp of flour