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The name “cottage” was applied to this kind of meat pie around the time potatoes were being introduced in the UK, because they were affordable for peasants, many of whom would live in cottages. The term “cottage pie” predates “shepherd’s” by nearly a century, but each was used synonymous with the other for a long time.
To celebrate St. Patrick’s Day this year, I went with a Rachel Ray 30 minute version using ground beef. The only thing I did different was using leftover baked potatoes that I purposely planned for this week.
After browning the beef then the carrot and onion, stir in the peas and gravy.
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream or milk
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 3/4 pounds ground beef or ground lamb
- 1 carrot, peeled and chopped (I used 2)
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire
- 1/2 cup frozen peas
- sweet paprika to sprinkle on top
- 2 tablespoons chopped fresh parsley leaves
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