Cottage/Shepherd's Pie
Traditionally, a cottage pie is with beef mince and a shepherd's pie is with lamb mince so technically my version is neither as I used turkey mince this time... However, this recipe isn't really about tradition, it's about taste and making use of what you have.
You can therefore use this recipe a base for whatever mince and vegetables you have. You can add wine or leave it out, you can use any cheese you want on top, you can add Worcestershire sauce or not bother... you get the idea! Basically, this is a really tasty sauce topped with an unbeatable cheesy mashed potato - pure joy!
Cottage/Shepherd's Pie
Serves 6
oil
500g mince (I used turkey)
2 onions
2 carrots, finely chopped
2 sticks of celery or 1 bell pepper, chopped
2 tbsp dried oregano
1 tbsp tomato purée
200ml wine (optional)
1 tbsp plain flour
400ml tin tomatoes
400ml stock
1 tbsp Worcestershire sauce (optional)
4 large potatoes, peeled and chopped
2 tbsp milk
2 tbsp butter
25g cheese, grated
sea salt and freshly ground black pepper
Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 10-15 minutes, or until dark golden, breaking it up with a wooden spoon.
Stir the onions and other veg into the pan with a big pinch of salt and sweat for 10 minutes on medium-high, stirring occasionally. Stir in the oregano and then the tomato purée and cook for 2-3 minutes. Stir the flour, followed by the wine (if using). Let the wine reduce by two thirds then add the tinned tomatoes and the stock. Bring to the boil, then simmer on a medium heat for 30 minutes.
Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Cook the potatoes in a large pan of boiling salted water for 10 minutes, or until cooked through, drain well, mash with the milk and butter, and season to perfection with salt and pepper.
Add the Worcestershire sauce to the mince (if using) then taste, and season to perfection then transfer to an ovenproof dish. Put spoons of mash on top, leaving a 1cm gap all around the edge. Use a fork to scuff it up and make valleys and mountains, then sprinkle the cheese over the top. Bake for 40 minutes in the preheated oven, or until golden and bubbling. Serve with seasonal greens.
You can therefore use this recipe a base for whatever mince and vegetables you have. You can add wine or leave it out, you can use any cheese you want on top, you can add Worcestershire sauce or not bother... you get the idea! Basically, this is a really tasty sauce topped with an unbeatable cheesy mashed potato - pure joy!
Cottage/Shepherd's Pie
Serves 6
oil
500g mince (I used turkey)
2 onions
2 carrots, finely chopped
2 sticks of celery or 1 bell pepper, chopped
2 tbsp dried oregano
1 tbsp tomato purée
200ml wine (optional)
1 tbsp plain flour
400ml tin tomatoes
400ml stock
1 tbsp Worcestershire sauce (optional)
4 large potatoes, peeled and chopped
2 tbsp milk
2 tbsp butter
25g cheese, grated
sea salt and freshly ground black pepper
Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 10-15 minutes, or until dark golden, breaking it up with a wooden spoon.
Stir the onions and other veg into the pan with a big pinch of salt and sweat for 10 minutes on medium-high, stirring occasionally. Stir in the oregano and then the tomato purée and cook for 2-3 minutes. Stir the flour, followed by the wine (if using). Let the wine reduce by two thirds then add the tinned tomatoes and the stock. Bring to the boil, then simmer on a medium heat for 30 minutes.
Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Cook the potatoes in a large pan of boiling salted water for 10 minutes, or until cooked through, drain well, mash with the milk and butter, and season to perfection with salt and pepper.
Add the Worcestershire sauce to the mince (if using) then taste, and season to perfection then transfer to an ovenproof dish. Put spoons of mash on top, leaving a 1cm gap all around the edge. Use a fork to scuff it up and make valleys and mountains, then sprinkle the cheese over the top. Bake for 40 minutes in the preheated oven, or until golden and bubbling. Serve with seasonal greens.
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