Servings: 8 to 10
In this classic British staple, red wine adds a deep mellow richness to a hearty beef filling. The creamy mashed potato topping, seasoned with sour cream and Parmigiano, is brightened with peas, but they can be omitted from the topping and added to the filling. This recipe also will make four generous individual pies or five slightly smaller pies.
The filling should be thoroughly cooled before adding it to the pie shells so that the heat of the filling doesn’t melt the butter in thepastry before the crust has a chance to set in the oven.
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I am an avid fan and subscriber of Fine Cooking with a complete set of magazines going back to issue No. 1.
I will be trying this recipe tonight but have one small compaint to the editors and proof readers of the magizine. In your photo there is no sign of any peas having been mashed into the potatoes and, in the meat mixture showing between the pie crust and the potato topping peas are clearly visible. Not a big deal but for me a minor irritation. Do they go in the meat mixture or in the potato mash?
I also agree with the above review, this would be Cottage Pie as Shepards Pie would normally contain lamb.
Wonderful but not Shepherd's Pie; that would contain lamb. This is Cottage Pie -- made with beef and delicious. Just sayin' ...
So delicious! Perfect comfort food. I have always used corn starch in my pot pie but the flour worked beautifully. I added the peas to the filling
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