Shepherd's Pie or Cottage Pie Recipe
Shepherd's Pie or Cottage Pie
Flavors of England
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 1 hour
Difficulty: Easy
Chef's Note
This popular English dish consists of meat (cubed or ground) cooked with vegetables and gravy, which is then topped with a "crust" of mashed potatoes. If the dish is made with beef it is known as "cottage pie," while if it contains lamb, it is called "shepherd's pie." It can be made with fresh meat, but is equally good when made with leftover roast beef or lamb. Serve with a fresh green salad and some crusty bread.
Ingredients for 4 servings
- 3-4 medium potatoes
- 1 tbsp. butter
- 2 tbsp. milk
- 1 medium onion, finely chopped
- 1 carrot, peeled and diced
- 125 ml (1/2 cup) fresh or frozen peas
- 2 tbsp. oil
- 450 g (1 lb.) ground beef or lamb, or left over meat from a roast
- 1 heaping tbsp. flour
- 180 ml (3/4 cup) beef broth
- 1 tbsp. chopped fresh parsley
- 1 tsp. Worcestershire sauce
- Salt, white pepper, black pepper
  1. Peel the potatoes and cut into quarters. Cook in boiling salted water for about 15 minutes, or until just tender.
  2. Drain and mash the potatoes with the butter and milk and season with salt and white pepper.
  3. Meanwhile, heat the oil in a large skillet. Sauté the meat until lightly browned, breaking it up with a fork if using ground meat. Add the onion and carrot and continue cooking for several minutes until the onion is translucent. Sprinkle the flour over top, mixing well. Add the stock, peas and seasonings, reduce the heat, cover and simmer for 10 minutes. Pour the mixture into a buttered baking dish. Top with a layer of mashed potatoes and place in a 190° C (375° F) oven for 30-40 minutes until browned and bubbling. Serve immediately.

With the collaboration of Robert Clark

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