A Nice Simple Shepherds/Cottage Pie
This is a very quick and easy version of shepherds or cottage pie. There seems to be an argument that shepherds pie has lamb mince and cottage pie has beef mince. I think the two are interchangeable and historically this would have been a cheap dish using whatever meat was available.
This is a very quick and easy version of shepherds or cottage pie. There seems to be an argument that shepherds pie has lamb mince and cottage pie has beef mince. I think the two are interchangeable and historically this would have been a cheap dish using whatever meat was available.
- Carbohydrate 17.1761296862302 g
- Cholesterol 2.02096353963312 mg
- Fat 1.00988150955364 g
- Fiber 2.37196876894839 g
- Protein 3.27100286470606 g
- Saturated Fat 0.514998853667575 g
- Serving Size 1 1 Serving (292g)
- Sodium 180.807656246769 mg
- Sugar 14.8041609172818 g
- Trans Fat 0.109660572864988 g
- Calories 87 calories
Step-by-step
- Start with the potatoes. We are not going to boil them as this will remove some of the flavours. Instead, we are going to microwave them until soft. This ensures they retain maximum flavour when mashed. Wrap in a couple of tea towels and microwave on full power for 5 minutes at a time. Keep doing this and perhaps adjusting the time until they are soft to the touch.
- Brown the mince, drain and remove and set aside. Fry the onion, and carrots in the same pan as the mince adding olive oil if required. Do this until soft and golden. Return mince to the carrot and onion and stir well.
- Add the flour, mix well and cook for about a minute. Gradually add stock and combine well. Add Worcestershire sauce, tomato puree, stir well and bring to a simmer. Lower heat and cook for about 20 minutes. Add extra water if it gets too dry. Allow cooling slightly then adjust seasoning. Put in a suitable dish and set aside to cool.
- Remove the skin from the potatoes (these can be baked until crisp for a healthy snack).
- Pass through a ricer or Mouli, season, add milk and butter to get to your desired consistency.
- Cover mince with potato, fork a pattern in the top and dot with butter. Cook for 20-25 minutes in 170c until nicely browned.
Worcestershire sauce carries the heaviest burden in this skillet, providing the umami depth that inexpensive beef mince lacks on its own. Culinary purists argue endlessly about whether lamb or beef defines the pie, but historical records show that British cottagers simply used whatever scraps were locally available. Modern kitchens often ruin this traditional economy by boiling potatoes in water, which leaches starches and yields a watery mash. Microwaving the tubers wrapped in fabric traps internal steam, concentrating flavor before the potato hits the ricer.
Fat content matters immensely when browning beef. Selecting a 20 percent fat blend provides enough rendered tallow to sweat the carrots and onions without requiring excess oil, but draining that liquid before adding the flour is mandatory to prevent a greasy sauce. Cooking the flour and meat mixture for exactly sixty seconds cooks out the raw starch taste before the beef stock goes in.
Fresh root vegetables release significant moisture as they simmer, whereas dried or powdered aromatics demand more cautious liquid management. Achieving the signature golden crust requires raking a fork across the butter-dotted potato topping to create high points that brown faster in a 170 degree Celsius oven.
