Shepherds Pie is an old English classic main dish that is welcome at the table anytime of the year. The combination of ground beef, worcestershire sauce, mushrooms covered in a buttery mash potato make it a highly desirable dish. Before you ask, there is a difference between “Cottage Pie” and “Shepherd’s Pie”, and it’s the meat that is used. Shepherds pie contains lamb, and Cottage Pie usually applies to one made using beef. They are both divine dishes that are very recommended. Also serve with seasonal greens for a filling meal that meets the main criteria. They are flavour, aroma, appearance, filling and the smile factor.
- Boil potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper.
- Put to one side. Sauté beef until browned, stirring to keep meat crumbly.
- Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
- Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat.
- Bake at 400 degrees 40 minutes until top is crispy brown.