A humble and wholesome recipe. Made for the ages.
You may ask what's the difference between cottage pie and shepherd's pie? Well, it's simple. Cottage pie is made with beef, while shepherd's pie is made with lamb.
A great dinner on its own or accompanied with some sides.
I keep this recipe simple and straightforward. There's no need to add lots of herbs. Thyme and bay leaves give it a nice simple flavour. Sometimes less is more. You want to cool the filling down. If it's hot, the mash potato will sink in and seep through the mixture. It is not a big deal but helps the texture of the dish.
Recipe
Makes 2-4 Serves
Ingredients
2 Garlic Cloves Diced
1/2 or 50 Grams Onion Finely Chopped
50 Grams Carrot Peeled and Finely Chopped
50 Grams Peas
50 Grams Corn
250 Grams Beef Mince (Ground Beef)
2 Tablespoons Plain Flour
1 Tablespoon Worcestershire Sauce
1 Teaspoon Dried Thyme
2 Dried Bay Leaves
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Teaspoons Oil for Cooking
1 1/2 Cups Chefs Master Stock. Recipe here:
https://chefsblog.wixsite.com/chefsblog/post/my-master-stockMashed Potato Topping
300 Grams Potatoes Peeled and Diced
3/4 Cup Milk
30 Grams Butter
Directions
Dice the onion, garlic and carrot. Set aside.
In a pan, heat your oil on medium heat.
Add your carrot, onion, peas, corn, garlic,salt, pepper, thyme and bay leaves. Cook until the onion has turned clear.
Add your beef mince (ground beef). Cook it until the mince turns brown. You may need to drain the mix if there is too much oil.
Add the plain flour and stir. Cook it off for 2 minutes.
Add the stock and worcestershire sauce, mix through. Simmer for 5 minutes until the carrots are have just softened. You may need to add some water.
You want your gravy to be thick but not reduced too much or too thick. Take it off the heat and let the mixture cool.
While your filling cools, peel then dice your potatoes. Add the potatoes in a pot with water and boil them for 20 minutes until soft.
Once cooked, drain the water. Add the butter and milk, then mash it. You may need to add more milk to make it creamier. You don't want the mash too runny though, so be careful.
Use a pyrex dish or any type of baking tray, that's a good size to make the pie.
Layer your cold mixture in the bottom of the dish. Spread it out evenly.
Layer in your mash potato on top. Use a knife and flick up to create peaks. Try not to go through all the way as some of the mixture will leak out when it's hot. Put it in a preheated oven for 40 minutes until the potato peaks are brown.
Once cooked, it's ready to serve. It's ok if some of the mixture goes through the mashed potato.
Plate up, either on its own or with some chips or vegetables. Enjoy!
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