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Method :
Set the oven
to 200C. Mark 6. If you are not using cooked potatoes, first peel the
potatoes. Then cook them in boiling salted water for about 20 minutes,
until they are tender. Drain them and mash them. Rub the inside of an
oven-proof with a little butter. Put the cold lamb or beef through a
mincer. Peel and chop the onion Melt 25g butter in a frying pan. Cook
the onion slowly for 5 minutes. Put hte onion, stock and minced meat
into ovenproof dish. Add the salt and pepper. Mix well. Put the mashed
potato on top of the meat mixture. Be careful: put on a little potato at
a time. If you do not, it will disappear into the meat mixture. Make the
top flat. Mark it with a fork. Then put small pieces of butter and a
little salt on the top. Cook for 30 minutes at 200C, Mark 6. Then for 20
minutes more at 180C, Mark 4. The top should be golden brown when the
pie is ready.
If you use
uncooked minced beef, first cook the onion in the frying pan, as above.
Then turn the heat up and add the meat and the flour. Stir the mixture
well for 5 minutes until it browns nicely. Then add the stock, salt and
pepper. Stir again and bring to the boil. Put the mixture into the
ovenproof dish and continue as above. Shepherd's or Cottage Pie is very
good on its own or you can serve it with a green vegetable.
Serves 4
Monday is
often the day for Shepherd's or Cottage pie (we use both names) in
British homes. It is a tasty and economical way to finish Sunday's roast
lamb or beef. If you have any mashed potato left, you can use that too.
You can also use fresh minced beef instead of cooked meat.
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