The surprising ingredient that transforms Shepherd’s Pie

I’ve said many times that I am not a food purist: I like shortcuts and variations, I have a massive soft spot for oven pizzas, and no time at all for those who are sniffy about prepared food or ingredients. I don’t think there’s anything to be gained by being categorical or dictatorial about food – what is the point in me insisting you cook your thick steak rare if you can’t bear to eat it that way? Eating and cooking should be about enjoyment, and I don’t get to decide what you do or do not enjoy, what is to your taste. So I try my very best to be flexible, to offer up alternatives, and not to make pronouncements from on high.

However, I draw the line at shepherd’s pie. I am given to understand (or rather, there are countless sources to this fact, I just don’t want to believe it), that the terms cottage pie and shepherd’s pie can be used interchangeably to mean any red meat braised dish with mashed potato on top.