This is a traditional English cottage pie just like my Mum makes. And my Mum likes everything with a bit of a kick. I often find other versions of this bland, but this is just right. Cottage pie is specifically made with ground beef. If it's made with lamb then it becomes shepherds pie and if it's made with anything else it's often called shepherdess pie. Exact quantities aren't required. It's easy to adjust the proportions depending on the size of the dish you're using or the meat/potato ratio prefered.
- 1⁄2 lb ground beef
- 4 medium potatoes (The meat portion should be about three quarters of the depth of the dish. The potato makes up the re)
- 1⁄2 cooking onion
- 2 medium carrots
- frozen peas
- 1 beef stock cube
- 1 tablespoon cooking oil
- 2 spring onions (scallion)
- 1 tablespoon butter
- ground black pepper
- brown sauce (or A1 steak sauce which is similar, but is stronger and sharper)
- Peel the potatoes and put them on to boil.
- Slice the carrots and spring onion.
- Fry the beef and the onions in a little oil. Add the salt, pepper and sauce to taste. (I use a lot of pepper and sauce because I like a strong kick).
- When the beef is brown add the stock cube and some water (not too much, just enough to keep the meat moist while it's in the oven).
- Mix the meat with the carrots and peas, then spread evenly in an ovenproof dish about 4 inches deep, filling to about 3/4 of the depth.
- Drain the potatoes and mash them with butter and mix in chopped spring onion.
- Spread this over the top of the meat. The pie should now be level with the top of the dish.
- Make pretty patterns with a fork.
- Put it in the oven on a medium heat until the top is brown (about 30 minutes usually).