Shepherd’s Pie is originally an English dish, traditionally made with lamb or mutton. Americans typically make Shepherd’s Pie with beef, I think mostly because they are much more of a beef-eating culture than a lamb-eating one. We English (and Australians and New Zealanders) call the beef dish a “cottage pie”. Naming conventions aside, there American version of Shepherd’s Pie is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked.
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
Tomato sauce optional , and little features cheddar on potatoes also
Photography and creation By:Chef Nicholas Anderson for www.culinaryglobetrotter.com
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.