You are here

Cottage Pie And Shepherd's Pie

Western.Chefs's picture
Ingredients
  Onion 1 Small, finely chopped
  Beef 1 Pound, minced (450 Gram)
  Lamb/Meat leftovers 1 Pound, chopped
  Oil 15 Milliliter (1 Tablespoon)
  Plain flour 3⁄4 Ounce (20 Gram)
  Brown stock 1⁄4 Pint (150 Milliliter)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Marjoram/Lovage 1 Pinch
  Worcestershire sauce 5 Milliliter (1 Teaspoon)
  Potatoes/450 gram 1 Pound, cooked, mashed and buttered
Directions

GETTING READY
1) Adjust the oven on to Gas Mark 4/350°F/180°C.

MAKING
2) Fry the onion till brown and the meat - if you are using fresh meat - in the oil.
3) Leftovers neednot not be browned.
4) Fold in the flour and cook for a minute or two more.
5) Now add the stock and reduce to a simmer and cook through for a minute or two.
6) Add the remaining ingredients,along with the leftover meat if used.
7) Add the required seasonings.
8) Place this mixture in a baking dish and cover with the potatoes, marking their surface with a fork.
9) Bake in the preheated oven for 45 minutes until the potatoes are well browned on top.

SERVING
10) Cut to desired pieces and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Dish: 
Pie
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.17353
Average: 4.2 (17 votes)