Metric:
900gr Potatoes
( cut into chunks )
500gr Lamb Mince
500ml Beef Stock
300ml Tomato Purée
3 Medium Carrots
( chopped )
1 Large Onion
( chopped )
100ml Milk
85gr Butter
Large Splash Worcestershire Sauce
20gr Sunflower Oil
TRADITIONAL AMERICAN RECIPE: The term Cottage Pie was in use by 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. cottage meaning a modest dwelling for rural workers).
In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.
The term Shepherd's Pie did not appear until 1877, and since then it has been used synonymously with Cottage Pie, regardless of whether the principal ingredient was beef or mutton. Folk etymology has led to the term Shepherd's Pie being used when the meat is lamb, as shepherds are concerned with sheep and not cattle.
This cottage pie is an American variation of traditional Shepherd's Pie that is sure to please any meat and potatoes fan.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Heat the oil in a medium saucepan, then soften the Onion and Carrots for a few mins.
02 - When soft, turn up the heat, crumble in the Lamb and brown, tipping off any excess fat.
03 - Add the Tomato Purée and Worcestershire sauce, then fry for a few mins.
04 - Pour over the Stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
05 - Meanwhile, heat the oven to 180C / 356F / Gas 4, then make the mash.
06 - Boil the Potatoes in salted water for 10-15 minutes until tender.
07 - Drain, then mash with the Butter and Milk.
08 - Put the mince into an ovenproof dish, top with the Mash and ruffle with a fork.
09 - The pie can now be chilled and frozen for up to a month.
10 - Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges.
( To bake from frozen, cook at 160C / 320F / Gas 3 for 1 hour / 1 hour 20 minutes until piping hot in the centre. Flash under the grill to brown, if you like ).
11 - Leave to stand for 5 minutes before serving.
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| Written by: Uncut Recipes | Disclaimer |
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