• 1 pound ground chuck beef
• 8 ounces mushrooms, chopped
• 1/2 cup chopped onion
• 2 large cloves garlic, pressed or finely minced
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon flour
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1/2 cup frozen peas, unthawed
• 2 cups shredded hash brown potatoes (frozen or deli-packed), packed
• 1/8 cup chopped chives (or finely sliced green onions with tops)
• 2 cups finely-shredded Cheddar cheese or cheese blend, divided use
• 1 teaspoon kosher salt
• 1/4 cup mayonnaise
• Sweet Hungarian paprika
•  
• We use Penzeys spices

Preparation:

Preheat oven to 375 F.

Place mix of ground beef and ground sausage 50/50, mushrooms, onion, garlic, sea salt, and grind your own pepper.

Put in a cooking dish, skillet or pan.

Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef broth, stirring to combine, then heavy cream.

 Simmer until gravy thickens. Pour into glass baking dish. Let cool slightly, then sprinkle green peas evenly on top

of the beef sausage.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the Cheddar cheese, salt, and mayo. Spread evenly

 on top of beef layer. Spread remaining cup of Cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

Yield: 4 to 6 servings 

From Wikipedia, the free encyclopedia

Cottage pie refers to an English meat pie made with beef mince and with a crust made from mashed potato. A variation on this dish using Lamb mince is known as Shepherd's pie.

The term cottage pie is known to have been in use in 1791,^[1][2] when potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.^[3][4]

The term "shepherd's pie" did not appear until the 1870s,^[2] and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.^{[2][3][4][5][6][7][8]} There is now a popular tendency for "shepherd's pie" to be used when the meat is mutton or lamb,^[9] with the suggested origin being that shepherds are concerned with sheep^[10] and not cattle,^[11][12] however this may be an example of folk etymology.

Contents [hide] 1 Variations 2 See also 3 References 4 External links

[edit] Variations

• In Ireland the dish is commonly called shepard's pie even when containing beef.

• The Australian meat pie with a layer of mashed potato replacing the usual pastry crust, is also known as a Shepherds Pie. This variant is also known in New Zealand, as a potato top pie.

• In the United States a similar dish is called cowboy pie. In New England the most common recipe for shepherd's pie consists of ground beef, canned creamed corn, and mashed potatoes.

• In Quebec, a similar dish is called Pâté chinois (Chinese pie).

• In France, a similar dish is called hachis Parmentier.

• A vegetarian version can be made using soya or other meat substitutes, or legumes such as lentils or chick peas.

• In Jordan, Syria and Lebanon, and Palestine a similar dish is referred to as "Siniyet Batata" (literally meaning a plate of potatoes), or "Kibbet Batata".

• In Russia, a similar dish is called "Картофельная запеканка" (Kartofel'naya zapekanka, or "Potato baked pudding").

• A similar British dish made with fish is a fish pie

[edit] See also

• Pot pie
• Tourtiere
• Antoine-Augustin Parmentier

[edit] References

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