Cottage (or Shepherd’s) Pie

Serves 4 15 mins Prep 1 hour 0 mins Cooking

Ingredients:

  • 500g minced beef or lamb
  • 1 onion, peeled and diced
  • 1 carrot, peeled and grated
  • 2 celery sticks, peeled and diced
  • 1 tbsp Very Lazy Chopped Garlic
  • 2 tbsp tomato puree
  • 1 tsp thyme
  • 2 tbsp plain flour
  • 1 tsp curry powder
  • 500ml beef or lamb stock
  • 2 tbsp Worcester Sauce

For the Mash:

  • 6 potatoes, washed & peeled
  • 150ml milk
  • Knob of butter
  • 75g cheddar cheese, grated

Cottage (or Shepherd’s) Pie

Serves 4 15 mins Prep 1 hour 0 mins Cooking

Per serving:

  • kcal
    653
  • fat
    29.5
  • saturates
    13.9
  • carbs
    55.5
  • sugars
    10.1
  • fibre
    6.9
  • protein
    37.8
  • salt
    1.59

Cooking Steps

  • 1

    Place the mince in a large pre-heated non-stick saucepan, on a medium heat, with 2 tbsp of oil. Cook until an even golden brown.

  • 2

    Add the onion, carrot and celery. Cook for 8 minutes until soft.

  • 3

    Add the tomato paste and Very Lazy garlic and cook in the pan for 3-4 minutes until the tomato paste has slightly darkened.

  • 4

    Add the plain flour, curry powder and thyme. Cook for 2 more minutes.

  • 5

    Add the stock and Worcester sauce. Bring to a boil and then simmer for 15 minutes. Place in an oven proof dish and allow to cool slightly.

  • 6

    Cook the potatoes until soft, drain and steam dry, then mash until smooth. Mix in the milk, butter, seasoning and ¾ of the cheddar cheese.

  • 7

    Preheat the oven to 200C/180C fan/Gas 6.

  • 8

    Spread with a fork the mashed potatoes over the filling and rough up the edges to create a rough topping. Sprinkle with the remaining cheese.

  • 9

    Cook for 25-30 mins, until golden brown and crispy.

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