Recipe by Andy Mann
A traditional British dish, Cottage pie may be made by the same method substituting lamb and lamb stock with beef and beef stock,it may also be topped with grated cheese and tomato before browning, My recipe serves 2 hungry people with good appetites,but it can serve 4.
Top Review by elsie(across the pond) morgan
This is an excellent recipe and absolutely authentic just as I, my mother, grandmother and probably great-grandmother have been making it all these years. If lamb was used, often left-overs from the Sunday roast, it was called Shepherd's Pie (Sheepherd) and if beef then "Cottage Pie". It needs no extra bits added, and certainly NO baked beans - sacrilege.You could, of course experiment, but it would no longer be Shepherd's Pie.
- 1 lb ground lamb (or minced lamb&mutton)
- 1 onion
- 1 Knorr lamb cube (or own lamb stock) or 2 Oxo lamb cubes (or own lamb stock)
- plain flour (for thickening) or cornflour (for thickening)
- 2 lbs potatoes
- salt & pepper
- of fresh mint (optional)
Directions See How It's Made
- Brown meat and chopped onion together for about 5 minutes,add stock and simmer slowly,occasionally stirring until cooked,about 20 minutes.
- Mix 2-3 teaspoons of flour or cornflour to a smooth cream with water and slowly add to meat mixture over a low heat stirring continuously until thickened.
- Pour into ovenproof dish and set aside,allowing to cool,depending on the quality of the meat used you should not need to skim the fat,however,this is to personal taste.
- Peel,boil and mash potatoes with salt,pepper,freshly chopped mint if required,and a generous knob of butter.
- Cover the meat mixture with the potato and bake in a medium oven for 30-40 minutes.
- If required dish can be browned under a grill.
- Serve with fresh vegetables.
- I also like thickly sliced fresh bread and butter with my Real Shepherds Pie.