Cottage/Shepherds Pie Recipe
The Master Pie Maker
Although technically not a Pie, I have to include it because that’s what it’s been known as for many years and has no other name. Well here we are, into January and although the sun is bright during the day, it’s still quite cool in the evenings where I am. So time to dig out one of my must-have suppers, the humble Cottage Pie or Shepherds Pie depending what meat you have available. I love to have this for supper sitting nice and cosy either watching a good film or listening to a play on the radio and the dogs snoring away on the sofa.
Cottage Pie Recipe
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Ingredients
- 500 g meat minced beef or you could use lamb
- 1 onion finely chopped
- 1 carrot Large, peeled and grated
- ½ small Swede aka Rutabaga. finely chopped
- 1 stick celery finely chopped
- 2 cloves garlic
- 1 tbsp tomato purée
- 2 tsp Worcestershire sauce
- 1 tsp dried mixed herbs if using Lamb use chopped Rosemary instead
- 400 ml beef stock this should be hot. Use fresh, carton or a cube
- 1 tbsp plain flour
- 900 g potatoes Floury are best for mashing. peeled and cut into small chunks
- 25 g butter
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Fry the meat and vegetables: Heat a large, heavy-based pan until hot, then add the minced beef and vegetables, and fry, stirring occasionally to break up any lumps, for 5 minutes or until lightly browned all over. Meanwhile, stir the tomato purée, Worcestershire sauce and mixed herbs into the stock. Sprinkle the flour over the beef and vegetables.
- Add the stock: Stir the flavoured stock into the mince. Bring to the boil, then reduce the heat, cover and cook gently for 15 to 20 minutes until the mince is cooked and the liquid thickened. Season to taste.
- Cook the potatoes: While the mince is cooking, cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain the potatoes, then mash with the butter. Season.
- Spoon the mince mixture into a large ovenproof dish. I like to allow the mince mixture to cool before adding the potato, this way the mash will not sink intio the meat mixture.Spread the mashed potato over the top and fluff up with a fork. I pop it in a hot oven for about 15 minutes to brown the top or you could use the overhead grill.
Paul’s Top Tips:
For a vegetable mash, replace some of the potatoes with swede, carrots or parsnips, or add some chopped spring onions or lightly cooked sliced leeks to the mashed potato. It’s important you do not make the mashed potato too soft or it will disappear into the meat filling whilst in the oven.
Cooking tip
If you prefer, you can bake the cottage pie at 200°C (180°C fan oven), gas 6, for 20 minutes or until the topping is golden.
Category: Main Courses, Meat, Pies & Tarts, Recipes, The Master Pie Maker
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