Shepherd's Pie

The name of this classic dish causes so many arguments amongst Brits. Apparently, it’s only called Shepherd’s Pie when it’s made with lamb (hence the Shepherd bit), so if you use beef (like me) then it’s technically Cottage Pie. And to make things even more contentious, I just recently learned that when you add cheese (again, like me), it officially becomes Cumberland Pie. What a palava! 
Well, whatever it's called, this recipe has become a firm favourite with both my Brit and non-Brit friends. My version has a few little twists on the original (adding baked beans and mustard, as well as a bubbling cheese top, gives a unique flavor). 
Let’s just call it
“Shepherd’s-Cottage-Cumberland Pie”
​to keep everyone happy!

What you’ll need:
Minced (ground) beef - about ½ lb per person
Chopped onion
Worcester Sauce
1 can of Heinz Baked Beans
Mustard
1 cup red wine
Potatoes 
Grated cheese


What to do:
Fry beef until brown with chopped onion. 

Add a dash of Worcester sauce to enhance flavor.
 
Add red wine and simmer (not too much liquid). 

Add baked beans. Add mustard (to taste). Mix well.

Meanwhile, boil and mash potatoes with lots of butter.

Pour beef mixture into a large oven-proof dish and spread mashed potato over the top.

Sprinkle some grated cheese to finish it off.
​
Bake at 380°F for about 40 minutes, until browned on top.

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