THE SHEPERD'S COTTAGE PIE by: Chad Farmer

Originally, the Shepherd’s Pie was commonly known as The Cottage Pie and is referenced back as early as 1791 when potatoes were being pushed as the affordable crop to the poor and working class in Ireland. Folklore suggest that the reasoning behind the creation of the Shepherd’s Pie was that shepherds were more concerned with Sheep and lambs rather than cattle and the common practice for Shepherd’s Pie was to use mutton or lamb meat. Over the course of centuries the two meals blended together and the popular practice of today does include beef which ironically is a contradiction of the original Shepherd’s Pie.


I chose to create my own personal version of the Shepherd’s Pie because I love to experiment with food even if it does end in disaster; thankfully on this occasion, the meal was enjoyed by all in The Cheese Shoppe Trio. I have a personal connection with this recipe because it was the first real meal that I fixed my significant other Marleo and I, when we moved to Cincinnati, Ohio and every time I make my Shepherd’s Cottage Pie I think of my connection with him. I also decided to use Mrs. Quicke’s English Cheddar for the Shepherd’s Pie in honor of my Cheese Shoppe Trio partner, Jillian, who has a major crush on a cheese guru from New York City. His favorite cheese happens to be Mrs. Quicke’s English Cheddar! It’s very important to have connections with the food you eat because it gives it so much more value and appreciation and in return that value and appreciation nourishes your heart and soul.

Ingredients:

20 Organic Red Potatoes
2 Cups of Natural Cornbread Mix
2 Organic Eggs
1 Cup of Roasted Corn Salad
1 Cup of Roasted Red Tomatoes
2 Packages of 15/85 Organic Beef
2 Cups of shredded Mrs. Quicke’s English Cheddar
½ Cup of Organic green onions
1 Cup of Organic Milk
½ Stick of Natural Butter

What to do:

Start off by boiling the 20 Organic Red Potatoes for about 45 minutes. While the potatoes are boiling, take the time to dice up the roasted tomatoes into smaller pieces. Afterwards take the 2 packages of Organic Beef and begin cooking the meat in a skillet. After about 15 minutes, the beef should be a solid brown color as you continue to break it up with a spatula. Add the 1 cup of roasted red tomatoes and the 1 cup of the roasted corn salad to the beef and stir for another five minutes. Turn off oven and set to the side.

The potatoes should be ready around this time. Take a 11 x 8 inch glass pan and butter the bottom and sides with the natural butter. After draining the water out of the pot, place the 20 organic red potatoes in the pan and smashed down using a fork. Take the mixed Tomato/Corn/Beef from the skillet and pour it on top of the red potatoes. In a separate bowl, pour in the 2 cups of Cornbread Mix adding 1 cup of organic milk and 2 organic eggs and stir till batter is smooth. You may also add another cup of milk or water if batter is too thick.

Pour the Cornbread Mix on top of the tomato/corn/beef mix in the pan and place in the oven at 350 degrees for 15 - 20 minutes. Finally, open the oven and add the shredded Mrs. Quicke’s Cheddar to the top of The Sheppard’s Cottage Pie and bake for another 10 minutes or until cheese is a light golden brown.

Let cool for about 15 minutes and serve to your family and friends with enjoyment. Bon Appetite!!