Duchess Potatoes
I was going to make Individual shepherd’s pie (use ground beef instead of turkey) but I made something slightly different…
Hot water crust + seasoned ground beef + some mashed potato as a top on one, and a pie crust top on the other. Baked at 375 for 25 minutes was perfect.
On an historical note that I had to look up after someone pointed out that I was making cottage pie, and not shepherd’s pie… shepherd’s pie was traditionally made with minced mutton, and cottage pie was made with minced beef. The two terms seem to be used interchangeably these days. There’s another note that mentions a topping of layered potatoes is traditional for cottage pie, like the shingles on the roof of a cottage.
What I made with Christmas turkey leftovers (rised pie) had a gelatin-based gravy injected to keep the pie together, and the ground beef + pea and carrot could have used something similar to keep the filling together. The mashed potato-covered pie held together perfectly, and was still moist enough to not need a gravy, although gravy would have been awesome.