Shepherd's Pie with Carrots

Credit: Themightyquill, Wikimedia Commons

We're still running the air conditioning, but the chilly fall weather will soon be here. That has me thinking about nice, warm comfort food. Shepherd's pie (pâté chinois, here in Quebec) is a dish that is easy to make. Generally a crowd pleaser, it can be made ahead and frozen. If you're a busy family it's nothing to toss a pie in the oven to cook through while helping the kids with their homework. Once a month cookers will also appreciate how easy it is to make a several casseroles at once, or to prepare extra ingredients for assembling other dishes at the same time.

Shepherd's pie (also known as cottage pie or cowboy pie) has traditionally been a way to use up left-overs, so don't be afraid to experiment a little with the meat and vegetables. Here in Quebec it's not really shepherd's pie unless it's got creamed corn and a mashed potato crust. Some people like to add an extra layer of red peppers, which I personally never liked as they get too soggy and overcooked. Cottage pie has been made with lamb, and could easily be made with the standard ground beef, pork and veal mixture used for tourtière fillings. Any cooked ground or chopped meat would work, though. If you have any of the ingredients on hand already cooked, feel free to use up your leftovers!

This recipe is an adaptation on one that a friend's mother used to make. The carrots give colour and extra nutrients to the dish, and make it just a little sweet.

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