Shepherd's Pie
aka Cottage Pie
Ingredients
Beef Mince
- 800 g beef mince (for Cottage pie) or lamb mince (for Shepherd's pie)
- 2 carrots, peeled and finely cubed
- 1 large onion, finely cubed
- 2 celery stalks, finely cubed
- 3-4 garlic cloves, minced
- 5 button mushrooms, finely cubed
- 1/4 cup plain flour
- 2 tbsp tomato paste
- 2 tbsp worcestershire sauce
- 1/2 cup red wine
- 2 cups beef or mushroom stock
- 2 sprigs rosemary
- 5-6 white potatoes, peeled and cubed
- 3 tbsp butter
- 1/2 cup milk
- parmesan
Instructions
- Prepare the mash. Cook the potatoes in a pot of boiling water until fork tender. Drain then mash. Add in the butter, milk and parmesan. Mix well until combined.
- In a pan over medium heat with a bit of olive oil, brown your ground beef mince.
- Add the chopped up onion, carrot, celery, garlic and mushroom into the pan and saute for around 10 minutes.
- Add in the flour and stir so that everything is coated in the flour evenly. Cook the flour for 2 minutes.
- Add in the tomato paste, worcestershire sauce and red wine. Scrap what's stuck on the bottom of the pan and let the wine reduce.
- Add in the stock and rosemary and simmer until the sauce is nice and thick (mine took around 20 minutes), stir occasionally . Then remove the rosemary sprig and season to taste. Meanwhile preheat the oven to 200C/400F.
- Transfer the mince over to a baking dish then top with the potato mash. Create a pattern on top of the mash if you want then bake for 20-30 minutes or until the top of the mash is golden and crispy.