You say Cottage, I say Shepherd’s Pie

So I started a debate on a food related site regarding the difference between Cottage and Shepherd’s pie. When the dust settled, many agreed that to be a true Shepherd’s Pie, it requires lamb vs beef. I just call this recipe delicious, stick your face in the plate and lick it clean, cheesy overload, goodness.

I had no leftovers…it’s just the three of us.

Shepherd's Pie pic

Cottage/Shepherd’s Pie

1 lb lean ground beef
3 cloves garlic
1/4 chopped yellow onion
2 Tablespoons flour
2 Tablespoons ketchup/catsup
2 Tablespoons Worcestershire sauce (or more to taste)
1 small jar beef gravy
2 cups frozen mixed veggies (peas, carrots, corn, green beans)
4-6 servings if using instant or 2-3 cups if using homemade mashed potatoes
1/2 cup sour cream
2 Tablespoons melted butter
1 cup shredded cheddar cheese or Colby jack
Salt and pepper to taste.

Preheat oven to 375 degrees F.
Spray 2 quart casserole dish with non-stick.
Cook the garlic and onion in some olive oil.
Add the ground beef and cook until done. Drain.
Add flour to the drained ground beef and mix around until no clumps.
Combine ketchup, Worcestershire sauce and gravy.
Let simmer until begins to thicken.
Add the veggies and continue to simmer.
Remove all to a greased 2 quart casserole dish.
Combine sour cream, butter and mashed potatoes.
Top your veggie, ground beef mix with the potato mixture.
Sprinkle the paprika on top.
Add the shredded cheese.
Bake for approximately 20-25 minutes.

 

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