Traditional Shepherds Pie

Traditional Shepherds Pie

2 pounds lean ground beef
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1-1/2 cups corn (fresh or frozen)
2 minced garlic cloves
Salt-to taste
Pepper-to taste
1/2 teaspoon nutmeg
8 ounces beef broth
2 tablespoon. melted butter mixed with 2 tablespoon. flour
2 pounds potatoes-cooked and mashed
2 cups grated cheddar cheese

Cook ground beef in pan until brown and crumbled. Add onion, carrots,
celery, garlic, salt, pepper, and nutmeg. Lower heat and cook for 10 minutes
or until vegetables are wilted.

Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to
make a thick gravy to bind the filling.

Pour into a large shallow baking pan and cool.

The filling should be about 1 1/2 inches thick. Cover the meat mixture in
the pan with the corn then top with the mashed potatoes. Smooth potatoes
evenly, brush with butter and sprinkle cheddar cheese over entire area.

Bake at 325°F. for 35-45 minutes.

This sounds very good, but there is a point of contention. Shepherd’s Pie is made with lamb; when it is made with beef it is called Cottage Pie.