What always confuses me about cottage pie and shepherds pie is which is with beef and which is with lamb. It's one of those things you are always told "shepherds = sheep, cottage = beef" but I never seem to remember even when the above seems pretty straightforward.
This recipe is for cottage pie, simple, meaty and using up lots of things in my fridge :-)
Crucials
- One onion (i used half red and half white)
- Two cloves of garlic
- One leek
- One carrot
- Four chestnut mushrooms
- One beef stock cube
- Two big spoonfulls of Passata (or tomato purée)
- 500 grams of lean minced beef
- Salt and Pepper
- Glug of Lea Perrins
- One teeny pinch of sugar
- One tea spoonfull of mixed herbs
- Four medium potatoes
- Glug of milk
- Knob of butter
- Chunk of mature cheddar (optional)
Mincing
- Chop the onion, carrot, leek and mushrooms and fry gently in a big saucepan with crushed garlic
- Sauté so its soft
- Sprinkle the beef stock and stir in
- Add the tomato passata/purée
- Season with salt and pepper
- Add a glug of Lea & Perrins
- Cook till so the meat is cooked through and browned
- Sprinkle with sugar and add the herbs
- Continue to cook on a low heat and stir regularly
Mashing
- Peel and boil the potatoes
- When they're soft, drain and add the butter, put the lid on and shake so they break up
- Add a glug of milk and mash the potatoes till soft and fluffy
Pie Pie
- Preheat the oven at 200degrees
- Add the mince into a pie dish and cover with mash potato
- Sprinkle strong cheddar over the top and bake in the oven for approx 30mins until cheese has melted and top has crisped and browned a little
Serve with peas or green side salad (iceberg lettuce, cucumber and celery) nom nom we both had more than second helpings!
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