Apparently, a common misconception is that shepherd's pie is made with mutton or lamb, whereas a cottage pie is made with beef. According to the Wikipedia entry for cottage pie, however, it seems that this is an example of folk etymology. Whatever the case, it makes for another great feeds-many, not-too-overly-pricey food.

My last attempt at shepherd's pie happened shortly after moved out on my own, and was an oddly flavourless concoction. This, despite being moussaka-inspired, using cinnamon amongst its seasonings. I attributed the blandness to the lack of onion. Thankfully, I wasn't keeping a food-related blog at the time, and so, didn't feel obligated to report on its failing.

My most recent attempt, assembled on Wednesday night, turned out much better. Recipe follows.

• approx. 1 lb. organic beef roast, minced in the food processor


• two organic yellow onions, chopped


• approx. 1-1/2 cups beef stock (I used reconstituted concentrated beef stock)


• chopped organic carrots


• Ontario peas, pre-frozen


• 8 medium-large organic yellow potatoes, peeled and halved


• vegan margarine

1. Put the potatoes in a large stock pot, add water until just covering potatoes. Boil until potatoes are fork-tender.


2. Drain potatoes, add margarine (or, for you dairy-ingesters, butter and milk) and mash until smooth. Add salt to taste. Set aside for later.


3. Brown the onions in a large skillet/sauté pan, set aside.


4. In the pan which cooked the onions, brown the beef. Avoid adding salt. Once the beef is browned, add the stock, onions and carrots.


5. Simmer, stirring frequently, until the stock has mostly evaporated. Turn off the heat and stir in the peas.


6. Spoon/pour the beef mixture into a casserole dish, top with mashed potatoes. Cook in a 350º oven for about an hour. Allow shepherd's pie to cool.


7. NOMNOMNOM