I have been making a few of these cottage or shepherd’s pie, so I thought I would document the recipe and make.
Ingredients:
- 1000g / 2 X 500g minced beef
- 3 tablespoons of olive oil
- 2 onions
- 3 carrots
- 3 celery sticks
- 2 cloves of garlic
- 3 Tablespoons of flour
- frozen peas
- 1 Tablespoon of tomato puree
- 500- 800ml of beef stock/chicken stock will also do
- Thyme / Bay leaf
- 1.8kg of potatoes
- 200ml Milk
- 25g of butter
- 200g grated cheddar
- nutmeg
How to Make:
- Brown the meat with some olive oil in a creuset pot / do in batches / put aside
- Stir the chopped carrots, onion, and celery until tender (10-15 minutes). This should lift the suck from the Creuset pot.
- Add tomato puree and garlic, and put the meat back in the flour. Strong heat.
- Add chicken stock, thyme, and Bay leaf; cook for 20 minutes. (want the juices to concentrate and evaporate).
- Season with Salt and Pepper and taste.
- Make the mash with the potatoes. Add butter, milk, and most of the cheddar. Keep some to make the top crust.
- Season well with salt, pepper and the nutmeg.
- Put meat/vegetables and peas in the bottom of an oven dish.
- Cover with the mashed potatoes
- Cover with the remaining cheddar.
- Put into the oven at fan-assisted 180 degrees for 30 minutes.
- Add a bit of parsley on top at the very end to make it pretty.
