Did you know that there is a slight difference between a Cottage pie and a Shepherd’s pie ?? Me neither, I was educated about that information yesterday. Apparently, in England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.

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Irregardless, a shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned.

For the purpose of all the foodies out there, its preferable to call my version a Cottage pie. When making C.P. -there isn’t a real recipe, it is more on the method of preparing this dish. Never forget to allow your palette to dictate on the taste if you don’t like a certain ingredient, you can emit it.

Making “British Classic Cottage Pie”.

Prep time: 10 mins   Cook time: 35 mins   Bake time: 30 Mins

Total time: 1 hour 25 mins

MAIN INGREDIENTS:

Meat:

  • 1/2 kg of lean mince beef

Produce:

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  • 1 cup of Mixed veggies
  • 6 -7 potatoes – peeled, cut quarterly, & boiled
  • 1/4 cup of white wine
  • 2 Tsp of soy sauce
  • 1 cup of water
  • 2 egg yolks
  • 1 large red onion – chopped
  • 3 cloves of garlic -minced

Canned goods:

  • 1 tsp of tomato paste
  • 1 can of tomatoes

Dairy products:

  • 1/4 cup of grated Parmesan cheese
  • 3 Tsp of milk
  • 1/4 stick of butter {at room temp}

Seasoning:

  • Salt + paprika + chili flakes + black pepper + cardamom + coriander + garlic powder + cumin

INSTRUCTIONS:

  1. In a large skillet /Sufuria, on medium high heat, place a 1/4 cup of water {Instead of Olive oil} into the skillet and add in the minced beef, mix then cover. The beef will start to remove water, continue cooking it for 15 min before adding in the onions/garlic.

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2. Prepping the potatoes: – Using a masher, mash them till semi- smooth, season it, add the milk and butter and continue to mash -lastly add in the two egg yolks, mix with a fork. Set aside.

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3. Check on the minced beef: Continue cooking it until the water evaporates, by doing that, it intensifies the flavor of the beef again. Once that is done, we can singe {superficially burn} the beef, then it will start to caramelize.

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4. Once all the water is evaporated, add in the onion/minced garlic, season it with the spices, add tomato paste, wine -mix thoroughly, then immediately add in the canned tomatoes +soy sauce + 1 cup of water. -Cover and let it simmer for 20 mins as you mix gradually at different intervals.

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5. Pre heat the oven to 190 degrees C. Add in the defrosted veggies into the beef and mix well and allow it to cook for 10 mins. Adjust the seasoning if necessary. Once done, switch off the heat and place the beef/veggies into your casserole dish {I used an 8 x 8 inch glass dish} Level it out. Add the mashed potato topping, smooth it out first then pattern it to your choice.

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6. Sprinkle Parmesan cheese on top of the mashed potatoes, this helps in browning the M.P and adds a cheesy taste. Place it on the oven -to bake for 30 mins.

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Bake in the oven for 30 min on 190 degrees Celsius.

Final outcome.

Let it cool for 10-15 mins before serving.

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Slightly crisp at the top -mashed potatoes, with a taste of salt from the cheese. This is the real definition of comfort food.

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Bon Appetite!!

Love and Love

TD.

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Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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