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What Is The Difference Between Shepherd'S Pie And Cottage Pie

Nicole McLaughlin, aka NicoleMcmom, shows you how to make her own recipe for hearty shepherd’s pie, with loads of handy tips along the way. But first, a few words about Shepherd’s Pie, because that’s how we roll it.


What is Shepherd’s Pie?

Think of a deep casserole filled with ground or ground beef, savory gravy, and chopped greens, all topped with mashed potatoes and cooked until bubbly inside and golden brown on top. This classic comfort food dish goes by different names in the various countries where you’ll find local versions of shepherd’s pie: “hachis Parmentier” in France or “pastel de papas” in Chile, for example. You’ll also find it called “cottage pie,” but more on that later.


What is the difference between Shepherd’s Pie and Cottage Pie?

Shepherd’s pie was originally called cottage pie in 18th century Ireland and the United Kingdom as a way of describing a dish prepared by frugal cottage dwellers to use up leftovers. These days, the two terms are often used interchangeably, but in general, shepherd’s pie is made with lamb and ricotta pie is made with beef. The mashed potato topper could be substituted for mashed turnips or other root vegetables, or even a shortbread crust (at which point we’ll get into potato pie territory).

Our top 10 Shepherd’s Pie recipes


How to make shepherd’s pie

Nicole prepares her recipe with both lamb and ground beef for a more nuanced flavor. You can make shepherd’s pie completely from scratch, or you can be true to its culinary roots and use leftover meat and vegetables in the filling and top it with leftover mashed potatoes (a great excuse to make extras). Just be sure to tie in the filling with gravy or sauce so you get that perfect bite every time.

Get the recipe for Nicole’s Traditional Shepherd’s Pie.

ingredients

  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt
  • ¼ cup of milk
  • 3 tablespoons salted butter, divided
  • 1 cup grated white Cheddar cheese
  • ¼ cup sour cream
  • 1 large egg yolk
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon of olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 lb ground lamb
  • 1 pound ground beef sirloin
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup of beef broth
  • 1 tablespoon of tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup of frozen peas
  • 1 tablespoon chopped fresh parsley or to taste

Directions

  1. Place the potatoes in a large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to the boil. Cook until the potatoes are very tender, about 10 minutes. Turn off the heat and drain.
  2. Return the potatoes to the hot skillet and place them on the same burner. Add the milk and 2 tablespoons of the butter; let the butter melt from the residual heat. Mash the potatoes with a potato masher until smooth. Stir in the cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch saucepan.
  4. Heat the olive oil and the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes.
  5. Add the lamb and beef and cook, crumbling up with a spoon and stirring frequently until browned, about 5 minutes. Sprinkle the meat mixture with the flour, remaining salt and pepper, rosemary and thyme. Cook, stirring constantly, for 2 minutes.
  6. Add beef broth, tomato paste, and Worcestershire; cook, scraping up any flavorful bits from bottom of pan. Bring the mixture to a boil. Cook until thickened and the vegetables are tender, about 8 minutes. Mix in the peas. Transfer the mixture to the prepared saucepan and top with the prepared mashed potatoes.
  7. Bake in the preheated oven until golden brown and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

overhead shot of shepherd's pie in a casserole dish and served on a plate with salad
All recipes

Nicole’s best tips

  • This recipe could be made quicker and easier for a weekday dinner by using two packets of refrigerated mashed potatoes instead of making your own! You can always add cheese, sour cream, egg yolk, and toppings to make them more homemade.
  • You could incorporate more greens by using frozen mixed greens instead of just peas.
  • When the filling is ready, you can simply top the potatoes on it and finish the dish in the oven. But for a nicer presentation, Nicole first transfers the filling to a saucepan. You do you. Just make sure your pan is oven safe. (Hello, cast iron!)
  • Nicole likes to keep her mashed potato crust looking rustic rather than sanded down, so the tops get crispy.

You can connect with Nicole as NicoleMcmom on Allrecipes and on Instagram @nicolemcmom.

More tips, tricks and ideas from Nicole:

  • How to use and care for a cast iron skillet
  • How to poach eggs and prepare perfect eggs benedict
  • How to make almost any potato side dish
  • Create easy one-pot meals with this simple formula
  • 12 surprising ways to use your food processor


Nicole McLaughlin, aka NicoleMcmom, shows you how to make her own recipe for hearty shepherd’s pie, with loads of handy tips along the way. But first, a few words about Shepherd’s Pie, because that’s how we roll it.


What is Shepherd’s Pie?

Think of a deep casserole filled with ground or ground beef, savory gravy, and chopped greens, all topped with mashed potatoes and cooked until bubbly inside and golden brown on top. This classic comfort food dish goes by different names in the various countries where you’ll find local versions of shepherd’s pie: “hachis Parmentier” in France or “pastel de papas” in Chile, for example. You’ll also find it called “cottage pie,” but more on that later.


What is the difference between Shepherd’s Pie and Cottage Pie?

Shepherd’s pie was originally called cottage pie in 18th century Ireland and the United Kingdom as a way of describing a dish prepared by frugal cottage dwellers to use up leftovers. These days, the two terms are often used interchangeably, but in general, shepherd’s pie is made with lamb and ricotta pie is made with beef. The mashed potato topper could be substituted for mashed turnips or other root vegetables, or even a shortbread crust (at which point we’ll get into potato pie territory).

Our top 10 Shepherd’s Pie recipes


How to make shepherd’s pie

Nicole prepares her recipe with both lamb and ground beef for a more nuanced flavor. You can make shepherd’s pie completely from scratch, or you can be true to its culinary roots and use leftover meat and vegetables in the filling and top it with leftover mashed potatoes (a great excuse to make extras). Just be sure to tie in the filling with gravy or sauce so you get that perfect bite every time.

Get the recipe for Nicole’s Traditional Shepherd’s Pie.

ingredients

  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt
  • ¼ cup of milk
  • 3 tablespoons salted butter, divided
  • 1 cup grated white Cheddar cheese
  • ¼ cup sour cream
  • 1 large egg yolk
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon of olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 lb ground lamb
  • 1 pound ground beef sirloin
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup of beef broth
  • 1 tablespoon of tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup of frozen peas
  • 1 tablespoon chopped fresh parsley or to taste

Directions

  1. Place the potatoes in a large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to the boil. Cook until the potatoes are very tender, about 10 minutes. Turn off the heat and drain.
  2. Return the potatoes to the hot skillet and place them on the same burner. Add the milk and 2 tablespoons of the butter; let the butter melt from the residual heat. Mash the potatoes with a potato masher until smooth. Stir in the cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch saucepan.
  4. Heat the olive oil and the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes.
  5. Add the lamb and beef and cook, crumbling up with a spoon and stirring frequently until browned, about 5 minutes. Sprinkle the meat mixture with the flour, remaining salt and pepper, rosemary and thyme. Cook, stirring constantly, for 2 minutes.
  6. Add beef broth, tomato paste, and Worcestershire; cook, scraping up any flavorful bits from bottom of pan. Bring the mixture to a boil. Cook until thickened and the vegetables are tender, about 8 minutes. Mix in the peas. Transfer the mixture to the prepared saucepan and top with the prepared mashed potatoes.
  7. Bake in the preheated oven until golden brown and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

overhead shot of shepherd's pie in a casserole dish and served on a plate with salad
All recipes

Nicole’s best tips

  • This recipe could be made quicker and easier for a weekday dinner by using two packets of refrigerated mashed potatoes instead of making your own! You can always add cheese, sour cream, egg yolk, and toppings to make them more homemade.
  • You could incorporate more greens by using frozen mixed greens instead of just peas.
  • When the filling is ready, you can simply top the potatoes on it and finish the dish in the oven. But for a nicer presentation, Nicole first transfers the filling to a saucepan. You do you. Just make sure your pan is oven safe. (Hello, cast iron!)
  • Nicole likes to keep her mashed potato crust looking rustic rather than sanded down, so the tops get crispy.

You can connect with Nicole as NicoleMcmom on Allrecipes and on Instagram @nicolemcmom.

More tips, tricks and ideas from Nicole:

  • How to use and care for a cast iron skillet
  • How to poach eggs and prepare perfect eggs benedict
  • How to make almost any potato side dish
  • Create easy one-pot meals with this simple formula
  • 12 surprising ways to use your food processor


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Difference Between Shepherd's Pie and Cottage Pie

What is Shepherd’s Pie ?,
What is Cottage Pie ?,
What are the Difference between Shepherd’s Pie and Cottage Pie ?,
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