Recipes
Food Pubs Contact
Recipes Events
Home
Cottage Pie
Background
This simple and traditional dish has had so much controversy about its name. There are those who hold that it is a shepherd's pie when made with lamb and cottage pie when made with beef and vice versa. Some people say it should be made with raw meat, others with cooked. Here is my version I hope you like it.
Ingredients
Serves: 6
450 g Minced beef
1 Large Onion, chopped
1 Bay leaf
50g Mushrooms, sliced
2 Carrots, diced
25g Plain flour
300 ml Beef stock
1 Tablespoon Tomato puree
700g Potatoes
25g Butter
4 Tablespoon Milk
50g Cheese, crumbled
How to cook
1. Pre-heat the oven to 200C.
2. Dry fry the beef and then set aside leaving the fat from the beef in the pan.
3. Fry the onion, bay leaf, mushrooms and carrots for 3 -5minutes.
4. Now re add the meat to the pan and cook for a further 5 minutes.

5. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
6. Cover and simmer gently for 25 minutes. Remove the bay leaf and spoon into an ovenproof serving dish.
7. Meanwhile, cook the potatoes in boiling water for 20 minutes until tender. Drain well and mash with the butter and milk and mix well.
8. Pile onto the mince mixture and rough up the surface using a fork this will give a crispy surface.

9. For added luxury you can add a sprinkle of cheese over the top.
10. Bake for 15-20 minutes. Serve hot with a green vegetable.