I am often asked what the difference is between Cottage Pie and Shepherd’s Pie. They are essentially the same recipe, except for the type of meat at the base. Shepherd’s Pie uses minced lamb, so it has always been popular in sheep farming communities. Cattle-rearing areas generally prefer minced beef instead, to make Cottage Pie. Both versions are nourishing but can be rather bland. So here is my own tasty version, developed from my Great Grandmother’s recipe to spice things up.
Pinch of salt
Knob of butter for greasing dish
2 tablespoons of milk
1lb lean minced meat (lamb or beef)
2 tablespoons virgin olive oil
1 clove crushed garlic
1 finely chopped onion
3 carrots, cut into rounds
1/2 pint beef stock
6oz tomato paste
1 tablespoon mixed herbs
2 tablespoons Worcestershire sauce
4oz grated cheese
1. Preheat the oven 350/ 180 /gas 4.
2. Grease a 2-pint ovenproof dish with the knob of butter.
3. Peel the potatoes and place in a pan of water with the pinch of salt. Boil until soft.
4. Heat the virgin olive oil in a large saucepan to boiling. Add the garlic, chopped onion, and meat. Stir until thoroughly browned. Add the carrots. Stir well.
5. Slowly mix in the beef stock. Then pour in the tomato paste and Worcestershire sauce. Add the mixed herbs and stir.
6. Reduce to a medium heat. Cook for 20 minutes until the carrots are soft. Remove from the stove.
7. Drain the boiled potatoes. Mash with 1oz of butter. Add the 2 tablespoons of milk and whisk to a creamy consistency.
8. Place the meat mix in the ovenproof dish and spread flat. Cover with a layer of grated cheese.
9. Spread the mashed potato evenly over the top of the cheese, taking care to seal the edges so that the meat will not bubble over.
10. Place the dish in the center of the oven for 20 – 30 minutes to heat through. Brown the top layer under a high grill for 5 minutes for a crunchy topping.
Serve with fresh garden peas or sweet corn. Enjoy!