CQ’s Royal Cottage Pie

Name: CQ’s Royal Cottage Pie
Yield: makes 8 to 10 servings
Ingredients: 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces; 1/2 cup (1 stick) unsalted butter, softened; 1 cup heavy cream, warmed; 4 ounces sharp Cheddar cheese, grated (1 cup); Salt and freshly ground black pepper; 2 pounds ground beef; 1 medium onion, finely chopped; 1 medium carrot, peeled and diced; 1/2 teaspoon salt; 2 medium garlic cloves, minced; 1/4 cup all-purpose flour; 1 tablespoon tomato paste; 2 cups beef broth (see page 201); 4 teaspoons Worcestershire sauce; 1 1/2 teaspoons finely chopped fresh thyme; 1 (15-ounce) can whole kernel corn, drained; 1 cup frozen peas

December 9, 2011

Ah, the never-ending debate of shepherd’s pie versus cottage pie. So, what’s the difference? It’s all about the meat. A shepherd’s pie traditionally calls for lamb, and a cottage pie calls for beef (or sometimes only vegetables). We wouldn’t think of calling our meat pie a shepherd’s pie, as we’d rather keep ourselves out of the line of fire. The beauty of this meal is that it’s a great way to use leftovers. Include what you have on hand, whether beef or lamb, or even just a great mix of vegetables. Our favorite interpretation is below, so once you master the steps, try your hand at a variation.

Recipe notes

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