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What's the difference between a shepherds pie and a cottage pie anyway?

The main difference between the two is going to be in what kind of meat the dish uses. If using ground lamb, the dish is considered a shepherds pie... you know, because shepherds and their lambs.
A cottage or farmer's pie on the other hand will use ground beef

This time, we're putting a little twist on this cottage pie by using a local favorite Libby's Corned Beef.

Let us know what you think about this recipe on our socials, @longsdrugshi

Recipe

Ingredients

Mashed Potatoes (or use leftover mashed potatoes)

  • 1 lb. potatoes, peeled and quartered, about 4 medium-sized potatoes
  • 1/3 cup milk
  • 2 Tablespoons butter
  • Salt, to taste

Corned Beef Filling

  • 2 Tablespoons butter
  • 1 cup onion, diced
  • 1 teaspoon Worcestershire Sauce
  • 1 1/2 Tablespoons ketchup
  • 1 1/2 cups chicken broth, or beef broth
  • 2 Tablespoons fresh parsley, finely chopped or 1 Tbsp dried parsley
  • 1/4 teaspoon dried thyme
  • 12oz canned corned beef
  • Salt and freshly ground pepper

Topping (optional)

  • 1/2 cup cheddar cheese, shredded
  • 3 Tablespoons dried bread crumbs, or 1/4 cup fresh bread crumbs

Instructions

  • Make the Mashed Potatoes: Add peeled, cut potatoes (evenly sized) to a large pot of cold water. Add salt to the water. Bring to a boil over high heat and cook until potatoes are tender, 10-20 minutes, depending on the size of the potatoes.

  • Heat: Milk and butter in a small saucepan over low heat until warm, then keep warm until needed.

  • Drain: The potatoes then return the potatoes to a dry pot. Place over medium heat on the stovetop. Add milk/butter mixture to the pot. Mash potatoes until smooth. *Add a bit more milk, if needed. Taste and add salt and freshly ground pepper, to taste. Cover and set aside (or cover and refrigerate if making ahead).

  • Preheat the oven to 400F.

  • Make the Filling: Heat 2 Tbsp butter in a large skillet over medium heat. Add the onions and cook until softened and just starting to turn golden.
    Add the Worcestershire, ketchup, chicken broth, parsley and thyme to the skillet. Simmer over medium heat until the liquid reduces by half.
    Add the corned beef and reduce the heat slightly. Simmer for 3-4 minutes or until there is only a bit of liquid left in the mixture (don't let all of it cook off).
    Taste the mixture and add additional salt and freshly ground pepper, as needed.

  • Spoon: The filling into a small baking dish (8-inch round-ish). Spoon mashed potatoes over top in an even layer. Top with shredded cheese, then sprinkle with bread crumbs. To catch any bubbleovers, place the baking dish on top of a baking sheet.

  • Bake: For about 30 minutes, or until the filling is heated through and bubbling and the top is lovely and golden.

Recipe |60 minutes

Libby's Cottage Pie A Lebrechaun's local favorite