Q1: What is the real difference between a Shepherd's Pie and a Cottage Pie?

A true, traditional Shepherd's Pie is always made with ground lamb (because a shepherd herds sheep!). A Cottage Pie is the name for the version of the dish that is made with ground beef . In North America, the names are often used interchangeably, but now you know the classic difference!

Q2: Can I make this casserole ahead of time?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 2 days . When you are ready to bake, just pop it in the oven (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).

Q3: What are the best potatoes to use for a fluffy mashed potato topping?

For the absolute fluffiest, creamiest mashed potatoes, a high-starch potato like a Russet potato is the number one choice. A Yukon Gold potato is another fantastic, all-purpose potato that will give you a slightly denser but very creamy and buttery result.

Q4: Can I freeze Shepherd's Pie?

Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked . Let the casserole cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before you bake (or reheat) it.

Q5: Can I use fresh vegetables instead of frozen?

Of course! If you have about 4 cups of fresh, chopped vegetables (like a mix of carrots, peas, corn, and green beans) on hand, you can simply add them to the skillet to sauté along with the onion until they are tender.

The Best Easy Shepherd’s Pie (A Classic Recipe!)

An easy, skillet-to-table version of a classic Shepherd’s Pie (or Cottage Pie). This comforting one-pan meal features a savory filling of browned ground beef, onions, corn, and peas. The ingredients are brought together in a simple gravy, which is thickened with a cornstarch slurry and enriched with sour cream. The meat and vegetable mixture is then topped with a layer of prepared mashed potatoes and shredded cheddar cheese, and cooked in the skillet until the potatoes are heated through and the cheese is melted.

Author: Evelyn

Ingredients

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3 1/2 cups prepared mashed potatoes (with milk and butter)
3/4 cup shredded cheddar cheese

Instructions

In a large skillet, cook the ground beef and onion over medium heat for 6-8 minutes, breaking the beef into crumbles, until the meat is no longer pink. Drain off any excess grease.
Stir in the corn, peas, ketchup, Worcestershire sauce, and garlic. Reduce the heat to medium-low, cover, and cook for 5 minutes.
In a small bowl, combine the cornstarch, bouillon granules, and cold water until well blended. Stir this slurry into the beef mixture.
Bring the mixture to a boil over medium heat. Cook and stir for 2 minutes, until the sauce has thickened.
Stir in the sour cream and heat through, but do not allow the mixture to boil.
Spread the prepared mashed potatoes over the top of the meat mixture in the skillet. Sprinkle with the shredded cheese.
Cover the skillet and continue to cook for 5-10 minutes, until the potatoes are heated through and the cheese is melted.
Serve directly from the skillet.

Notes

This recipe is a quick ‘skillet shepherd’s pie’ and is not baked in the oven.
Using pre-made or leftover mashed potatoes is a key time-saving shortcut for this recipe.
It is important not to boil the sauce after adding the sour cream, as it can cause it to curdle.
Technically, a pie made with beef is a ‘Cottage Pie,’ while ‘Shepherd’s Pie’ is traditionally made with lamb.

Find it online: https://cookupjoy.com/shepherds-pie/