I was contemplating what to make for dinner a couple weeks ago and wanted to make something easy and new. I remembered my mom making a Shepherd’s Pie when I was young. I’ve never made one myself, so I took to the internet. I discovered that Shepherd’s Pie is made with lamb, while Cottage Pie is made with beef. Since I am not a fan of lamb, I made the Cottage Pie. I combined two recipes to get to this one. It came out great and was actually pretty easy.
1 lb. ground beef
5 medium red potatoes
½ bag of frozen pearl onions
1 Tablespoon olive oil
1 Tablespoon butter
¼ cup shredded cheddar cheese
1 cup frozen peas
1 cup fresh or frozen green beans
1 cup fresh or frozen corn
1 cup diced carrots
2 Tablespoons flour
¾ cup beef broth
1–2 Tablespoons diced green onion
Dash of Worcestershire sauce
Salt and pepper to taste
*optional—sliced mushrooms (add when you cook the onions)
Wash and chop red potatoes (skin on is optional). Boil potatoes in water for about 15 minutes till tender but still a little firm. Drain, mash with the butter, green onion and salt/pepper to taste. Put aside when done.
In fry pan, heat the oil, cook the pearl onions till soft and a little browned. Add beef and cook till browned. Add the flour, stir and cook 1 minute. Add the beef broth and Worcestershire sauce and bring to boil, reduce heat, add the diced carrots and simmer 5 minutes.
Spread the meat mixture in bottom of a 2 qt casserole dish. Layer the peas, green beans and corn on top of the meat.
Top it all with the mashed potatoes, making sure that the potatoes cover and seal the layers below, sprinkle cheese on top. Bake at 375 for 20–30 minutes until golden brown.