My husband loves dishes like this. It’s a one pan meal that incorporates beef and mashed potatoes, two of his favorite foods! It seems like the terms Cottage Pie and Shepherd’s Pie are used interchangeably and they are some of the oldest recipes in the books.
Did you know that the phrase Shepherd’s pie didn’t appear until around 1870? Up until that point, this dish was called Cottage Pie and the term has been in use since the late 1700′s. The recipe comes to us from Ireland and Britain and there is a major difference between the two recipes. Authentic Cottage Pie uses beef, while Shepherd’s Pie uses lamb. Thank you WikiPedia for clearing that up for us!
Easy Cottage Pie
5 cups mashed potatoes
1 pound grass-fed ground beef
3/4 cup green beans
3/4 cup corn
3/4 cup peas
2 cups raw milk cheddar cheese
3 cups cream chix soup (you can use the canned stuff if you really want, but it’s full of yucky things and it’s so easy to make your own at home!)
Heat your oven to 400. In a frying pan, brown the beef in some coconut oil. In a 9×13 glass baking dish, spread a layer of mashed potatoes in the bottom of the pan, about 3/4 of an inch thick. Next, sprinkle 1 cup of the cheese over the potatoes and then spread the ground beef on top of that. Top that with 1 cup of the cream of chicken soup. Next, sprinkle the green beans, corn, and peas on top of the beef mixture and top with the remaining soup and cheese. Bake for 30-45 minutes or until the casserole is bubbling and golden brown. I would recommend placing the baking dish on a cookie sheet before baking, just in case anything bubbled up and over the side.