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Did you all know that shepherd’s pie originated in England?
Yep. Across the pond, they like to call it, “Cottage Pie.” I know there are some variations as to how we Americans make this dish versus how the Brits make it such as cheese. We Americans are serious about our cheddar, which is probably why we are fatter than other countries. Everything in moderation and you’ll be fine 🙂 So, anyway, this shepherd’s pie recipe originated in Pigeon Forge, TN in a restaurant who got the recipe from someone in the UK. Neato!
I think the Brits made the dish American-friendly by adding the cheese. Thank you, fellow, British friends! Another fun thing about this recipe is how it is cooked. You won’t be making it in a casserole dish but rather in a cast iron skillet.
Now, if you don’t oven a cast iron skillet I recommend that you get one because they are fabulous. If you still insist on making this dish sans cast iron skillet I suppose you can place all the ingredients into a well-oiled casserole dish. Enjoy!
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Quick Tip: I like to eat this shepherd’s pie followed by a big old bowl of ice cream. Get your dessert on, folks!