Shepherd's Pie made with Lamb /Cottage Pie made with Beef

Comfort food at it's very best. The good old British classic,  savoury mince-meat, topped with creamy mashed potatoes.  We usually serve this dish with either pickled beetroot or pickled red cabbage.    

All the pies use the same ingredients except for the stock.

If you haven't got homemade stock then just choose the appropriate stock cube to make around half a pint 

This recipe will produce 4 good helpings

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1lb good quality lean mince either lamb or beef

2 large onions finely diced

2 cloves garlic minced

3 medium carrots diced ( you could also add some peas towards to end of cooking)

2 celery sticks diced

1 bay leaf

1 stock cube (see above)

1 tbsp Worcester sauce.

1 tbsp tomato puree

Salt & black pepper to season

cornflour to thicken to a rich but not too thick filling

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for the mash:-

2lb good mashing potatoes eg King Edwards

1 beaten egg

Salt & pepper

Hot milk to bind

you can add some chopped chives or spring onions to before topping the pie.

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Place the mince in a hot frying pan with a small amount of oil

Brown well, put aside

reduce the heat add the onions & celery & sweat down.

Transfer to a saucepan.

Add the carrots & stock, tomato puree & bayleaf & bring to the boil

Reduce the heat & simmer for around an hour.

Add the Worcester sauce, check the seasoning.

Add a little cornflour mixed with water, the sauce should be rich but not at all runny or thick. 

Remove the bay leaf.

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The mash. I usually make this first and leave to cool so that I can pipe it but don't bother if you'd prefer to pile it on top of the mince and just fork it over. 

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chop the potatoes into chunks

cover with salted water.

Boil until soft (around 15 -20 mins)

Mash with plenty of butter, add a little milk or cream & beat until light but  thick & smooth (you must do this by hand & not in a machine as it will turn into a horrible slop)

Add the beaten egg & beat again

You can add some chopped chives now.

Check the seasoning.

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Place the cooked mince into a deep dish approx 12" x 6" or something similar

Top with potatoes by placing equal spoonfuls around the dish then fork together or pipe the potatoes as I did.

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Hot oven 200C / 425F for around 30 mins or until the top is lovely & golden and the filling bubbling hot.

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Serve with pickled red cabbage, pickled beetroot & HP sauce  

Shepherds Pie/Cottage pie

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