Cottage Pie Vs Shepherd's Pie

Cottage Pie

Ingredients

1 tablespoon all-purpose flour

1 tablespoon butter, softened

Cooking spray

1 1/2 cups chopped onion

1/2 cup chopped carrot

1 (8-ounce) package cremini or button mushrooms, thinly sliced

1 pound extra-lean ground beef

2 tablespoons no-salt-added tomato paste

1 cup fat-free, lower-sodium beef broth

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

3 cups leftover mashed potatoes

3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided

Paprika (optional)

or

Ingredients
1tbsp sunflower oil
1 med onion, peeled and chopped
2 carrots, peeled and diced
500g minced beef
250g chestnut mushrooms, sliced
2 level tbsp plain flour
400g can chopped tomatoes
1 beef stock cube
Salt and freshly ground black pepper
Dash of Worcestershire sauce
450g mashed potato
Knob of butter

VS

Shepherd's Pie

Ingredients

For the potatoes:

1 1/2 pounds russet potatoes

1/4 cup half-and-half

2 ounces unsalted butter

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg yolk

For the meat filling:

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and diced small

2 cloves garlic, minced

1 1/2 pounds ground lamb

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

2 teaspoons tomato paste

1 cup chicken broth

1 teaspoon Worcestershire sauce

2 teaspoons freshly chopped rosemary leaves

1 teaspoon freshly chopped thyme leaves

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen English peas

Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html?oc=linkback

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