Cottage Pie or Shepherd’s Pie is a traditional British classic dish warming hearts and bellies. 🙂 Enjoy!
Cooking time: approx. 90 min
You need: a measuring jug, a potato masher, a big bowl, an oven pan, two pots and a strainer
- 500g (2 Lbs) lean minced beef.
- 1 beef stock cube.
- 500ml warm water (to dilute the beef stock).
- 2 carrots.
- 1 big onion.
- 1 Tbsp tomato paste.
- 6 potatoes (about 1Kg or 2 Lbs)
- 2 Tsp corn flour.
- 5 Tbsp milk.
- salt and pepper to taste
- Wash and peel the carrots, then cut them in rounds.
- Peel the onion and cut it in cubes.
- Add 500ml of warm water in a measuring jug and dilute the beef stock cube in it.
- Peel the potatoes, wash them very well and cut them in 4 equal parts.
- Take a pot, put it on the stove and turn the fire on, high.
- Put the minced beef in the pot and saute, stirring well, for about 10 minutes or until it turns brown.
- Add the onion.
- Add the carrots.
- Add the tomato paste.
- Add the diluted beef stock.
- Stir well, reduce the temperature to medium, put the lid on half open and let it simmer for 30 minutes. When done, turn the fire off.
- Turn the oven on to 200C (390F) to preheat.
- Fill another pot with water, put it on the stove and turn the fire on to high.
- Add the potatoes to the pot, close the lid and boil for about 20 minutes or until they are soft.
- Turn the fire off, and empty the potatoes into the strainer.
- Dissolve the corn flour in about 10ml of warm water.
- Put the potatoes in a bowl and mash them, while slowly pouring in the milk.
- Add the corn flour to the milk and potato mix.
- Keep mashing until it turns to a smooth puree. It shouldn’t take longer than 5 minutes.
- Time for the oven pan. (Make sure it’s clean, eh?)
- Lay the minced meat evenly on the bottom of the oven pan.
- Lay the potato puree on top of the minced meat, spreading it evenly with a fork.
- Put the pan in the oven and cook for 20 minutes.
- (Don’t forget to turn the oven off, when it’s done.)
Notes Cottage Pie – or Shepherd’s Pie
- Regarding the type of milk: low fat, full fat, cow, sheep or goat milk… the choice is yours.