Mmmmm with the fall and winter months approaching, what better comfort/soul food could there be than a homemade Shepherd’s Pie. This dish is truly the epitome of the world “comfort food.” Cottage Pie or as we know it – Shepherd’s Pie is a traditional English “meat pie.” The term cottage pie started around the 1800’s when potatoes were introduced as an edible crop affordable for those less fortunate. With the ability to cook with potatoes, cottage pie was a means of using leftover meats and incorporating this cheap produce.
After Labour Day I spent about another week at the lake, but it was no hot and sunny week. Cold and rainy - the perfect weather for a delicious, homemade Shepherd’s Pie. A delicious meal, and one that I didn’t even have to make!
Brennan’s Shepherd’s Pie
- 2 cans of creamed corn
- 1 lb lean ground beef
- 10 peeled mashing potatoes
- Salt and pepper
- 2 tbsp butter
- 1/4 cup milk
- 2 tbsp cream cheese
- Preheat the oven to 350 degrees.
- Peel potatoes and boil in hot water until fork tender.
- Once tender mash with butter, salt, pepper, milk and cream cheese until smooth (add more butter, milk or cheese to get desired consistency)
- In a pan on the stove, over medium high heat cook meat (season with salt and pepper) until brown.
- Drain grease before using.
- In a deep dish begin layering ingredients.
- First layer in the cooked meat.
- Second layer the two cans of creamed corn.
- Third layer the creamy mashed potatoes.
- Bake for 45-1 hr or until the top is golden brown and the pie is heated throughout.
- Serve warm with a little bit of butter on top of the potatoes!
photo credit: my own