Shepherd’s Pie dates back to the North of England and Scotland for many, many, many centuries.  The meat of a Shepherd’s pie is always lamb.  (note: ‘SHEPERD) If you use beef, it then becomes a ‘COTTEGE PIE’. 

This is the pie I made the other day.  Peter absolutely loved it.  I also like the tang of lamb.  I usually eat lamb with a little mint jelly on the side, and Peter does not want to cover the flavour at all.  This is a great cool weather dish.  Click for full yum effect.