Sheppard’s Pie / Cottage Pie
by James Belardo
Today it’s called Sheppard’s Pie but it was originally called Cottage Pie. Sheppard’s Pie referred to the version made with mutton. Cottage Pie was first made by blue collar workers who used their leftovers like roast beef (or mutton – hence the ‘Sheppard’s Pie’) and potatoes to make a quick and hearty meal.
Interestingly, it’s known as ‘Pâté Chinois’ in Quebec, Canada (French). It was served to the mostly Chinese rail workers during the 19th century. It was easy to prepare and tasted so good that the native Quebecer workers began making the recipe at home.
1.5 – 2 lb. ground beef
1/2 onion, diced
2-3 cloves garlic, diced
1 carrot diced
1/2 green pepper
1/2 red pepper
1/2 cup cremini mushrooms, diced
1/3 cup peas
1/3 cup corn
2 tbsp butter
1/4 cup Worcestershire Sauce
oregano (preferably fresh) (1 tsp dry)
Peperoncino Fiocchi (hot pepper flakes) or 1 hot pepper, diced – optional
Salt and Pepper – to taste
Flat Leaf Parsley
1/4 – 1/2 cup beef stock, a stout like Guinness or potato water
2-3 large potatoes, cut into small cubes and boiled (do NOT remove skins)
2 tbsp butter
1/4 cup Sour Cream
Salt and Pepper to taste
a bit of potato water
Potatoes (boil while making the filling)
1. Boil cubed potatoes and remove from water when soft (reserve 1-2 cups of the potato water)
11. Finally, add a bit of beef stock, a stout like Guinness or potato water and let simmer for 10 minutes or so.
1. Place meat in baking pan and add a bit of beef stock, a stout like Guinness or potato water.