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.