Many of us call it Shepherd’s Pie, but the original shepherd’s pie calls for lamb. If using beef it is referred to as Cottage Pie, though in French Canada they call it Pâté Chinois, though why they call it Chinese Pie, I dunno, considering there’s really nothing Asian about this dish. Oh well, enjoy it – double or triple the batch and freeze it for later. It will keep well in the freezer for a few months, longer if you wrap it up tight in foil and plastic. Also, feel free to change things up a bit. No frozen peas or corn? Fine, use carrots, or whatever you’ve got on hand. It is also delish with sauteed mushrooms added to the beef mixture, or try adding a 1/4 cup of grated parmesan to the mashed potato mixture.
[purerecipe]
Nice recipe. I definitely love Shepherd’s Pie but I honestly never think about it unless I’m in a restaurant and see it on the menu. The idea of making it at home has never occurred to me, but now I’m seriously considering it.