I've been eating Shepherd's Pie my entire life. Okay, technically it has been Cottage Pie since it isn't made with lamb but rather ground beef, but my mother calls it Shepherd's Pie and so that's what I do too. I shared the method I use for making the casserole in my video below and that's the way I've always done it.
Recently, the Today Show broadcast from the Wizarding World of Harry Potter and a chef there shared some 'British fare' served at the theme park. I decided to try his recipe for Cottage Pie. It is, of course, very similar to the way I already prepare the dish but with a couple additions. I have never used tomato paste and I don't include mushrooms. I printed the recipe (available HERE, including the video from the segment) and I don't believe it can possibly be correct. With a TEASPOON of carrot and HALF A TEASPOON of tomato paste listed for the entire recipe, I don't think that would make much of a difference! So I added a tablespoon or so of tomato paste and half a carrot. I added the mushrooms, parsley, and thyme and while I didn't use beef broth, my mixture of the gravy powder Bisto and water makes the same thing, including the thickener so I didn't add flour.
The dish was fantastic and I think I will continue to add the Harry Potter extras. The merging of my recipe and theirs made for a flavourful, savoury meal. I made two casserole dishes of the Cottage Pie so there were plenty of leftovers to freeze for another, rushed night's dinner (it re-heats wonderfully!). People (e.g. my son) may turn up their noses at this simple comfort food but it really is quite hearty and satisfying...and obviously muggles are willing to pay some cold, hard cash to sample it at Universal Studios!
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