I love to travel and try new foods and experience new cultures. On a recent trip I was introduced to Cottage Pie and a wee bit of history. You see when the cook brought me my dinner of cottage pie from a local pub I was visiting in St. Augustine FL I automatically called it “Shepherd Pie”. I would learn from the cook I was completely wrong in calling it that.
Cottage Pie Vs Shepherd Pie
As the cook kindly explained to me Cottage Pie came about long before Shepherd’s,1791 vs. 1870. Back when the crust was originally made of pastry and not potatoes. The biggest different is that Shepherd pie is made with lamb and cottage with beef. Also back in the day when potatoes were used they were layered like shingles on a cottage as opposed to mashed and spread.
I found all this knowledge fun and interesting but I also wanted to know how good this cottage pie would be. It was divine of course and I had to have the cooks recipe which he shared with enthusiasm. I have been enjoying his recipe for some time now.
Idahoan Signature Russets
So now you know a little about cottage Pie vs Shepherd pie. Are you wondering what that has to do with Idahoan Signature Russet Potatoes. well I recently had a chance to try them and in doing so added my own little twist to a traditional Cottage Pie.
Usually I don’t make cottage Pie unless it’s the weekend because boiling and mashing potatoes take a good 30-45 minutes. During the week I just don’t’ have that kind of time. However with Idahoan new potatoes I can have my favorite dish without all the time in the kitchen. Plus they just taste great. After all who doesn’t love a good plate of mashed potatoes.
- 1 pound lean ground beef
- 1 onion, diced
- 3 carrots, diced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon Italian seasoning
- 2 tablespoons chopped fresh parsley
- 1 1/2 cups beef broth
- 1 tablespoon tomato paste
- salt and pepper to taste
- 1 Package Idahoan Signature Russet potatoes
- 1 cup shredded Cheese
- 6 strips of bacon cut into pieces (you can use pre cooked bacon)
- Preheat oven to 400 degrees F
- Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute.
- Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes.
- Mix in flour, cinnamon, mixed herbs, and parsley.
- In a small bowl, combine beef broth and tomato paste.
- Mix together, then add to beef mixture.
- Add salt and pepper to taste.
- Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed.
- Spoon mixture into a 9 inch pie plate.
- Cook potatoes as instructed on package
- Spread potatoes over beef filling.
- Sprinkle with grated Cheddar cheese and Bacon.
- Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly and bacon is crisp.
Let’s Talk: What is your favorite way to eat potatoes? How would you use Idahoan Signature Russet potatoes at home?
Disclaimer: I received this product free from Influenster for testing purposes. All opinions and words are my 100% my own and I never recommend anything my family doesn’t use them self.