To answer your first question, cottage pie originated in rural England and Ireland in the late 1700s, coinciding with potato’s rise as a staple in country cottage kitchens. It consists of a rich, meaty, stew-like mixture—made with ground beef and vegetables—that’s topped with a decadent buttery mashed-potato topping. Regarding your second question, the distinguishing element between cottage and Shepard’s pies is that Shepard’s uses minced lamb instead of ground beef, although the terms are commonly interchanged. (Case in point, check out our ground beef-centric Shepard’s pie recipe). This cottage pie uses new potatoes, leaving the skin on to create a chunkier, more rustic mash (with no peeling!). If you prefer a smoother, fluffier texture, go with Yukon Gold or other round, white-or-yellow variety. This recipe also calls for butternut squash in the beef mixture, adding richness, depth, and a hint of autumn to the “pie” filling. A great cold-weather-weekend-at-home meal, we bet your family will welcome this dish any time of year.
