According to Wikipedia this “pie” was first referred to as cottage pie back in 1791 when the potato was being introduced as an edible crop affordable for the poor. It originated in the UK and Ireland. The name Shepherd’s Pie started to appear in 1877. Both terms mean a meat pie with a crust of mashed potatoes. It seems within the U.S. beef is primarily used and outside the U.S. lamb is the preferred meat. So, I am going to call this a cottage pie as I live in the U.S. and I used a combination of beef and sausage. What the heck, use either name no matter what meat you use!
Recently I have seen recipes that I might like to try including one from America’s Test Kitchen, Al Roker of the Today Show and this one from Chef Geoffrey Zakarain. Some use lamb, beef, sausage or a combination. The other ingredients vary quite a bit such as the veggies. This recipe uses corn, tomatoes and chilies; others use onions, peas or carrots. It was a tough decision as they all sounded real good but Geoffrey’s recipe won me over.
So, here is my adapted version.
Cottage Pie with Chorizo, Adapted
- 2 lbs. russet potatoes, peeled and quartered
- kosher salt to taste
- 1 tbsp. extra-virgin olive oil
- 8 oz. fresh chorizo, casings removed
- 12 oz. ground beef
- 1 bunch scallions, chopped
- 1-2 cups corn (I would prefer 1 cup of corn)
- 1 poblano chile pepper (these can be rather hot so I used a couple of 4 oz. cans green chilies, chopped)
- 2 tbsp. tomato paste
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- freshly ground pepper to taste
- 1 (14.5 oz.) can diced tomatoes with green chilies
- 1 cup low-sodium chicken broth
- 3 tbsp. unsalted butter
- 1/2 cup sour cream
- 1-1/2 cups pepper jack cheese, shredded (about 6 oz.)
Preheat the oven to 400°F . Place the prepared potatoes in a large saucepan, cover with water and season with kosher salt. Bring to a boil, then simmer until tender about 20 minutes.
Heat the olive oil in a large ovenproof skillet over medium heat. Tear the sausage into little pieces or use a wooden spoon until brown, about 5 minutes. Add the beef and cook until the pink is all gone. Add the scallions, but save 1 tbsp., the corn, chilies, tomato paste, cumin, chili powder, 1 tsp. salt and a few grinds of black pepper. Cook for about 5 minutes. Add the tomatoes and chicken broth; bring to a simmer, reduce the heat and cook another 10 minutes until thickened.
Drain the potatoes and let cool. Return to the saucepan and first add the butter and mash well. Then stir in the sour cream and cheese and season with salt and pepper if desired. Dollop the mashed potatoes on top of the meat mixture in the skillet and spread with a spoon.
Remove and place in the oven and bake for 25 to 30 minutes or until the topping is browned. Allow to rest 10 minutes, then sprinkle with the reserved scallions and serve with some freshly baked biscuits.
Recipe by cookingwithauntjuju.com