Feb 2, 2008

Cottage Pie

This, and its relation Shepherd's Pie, are traditional favourites in England, and a regular dish on the Wigworthy table. The only difference is which meat is used. Shepherd's Pie is made with minced lamb, whereas Cottage Pie is made with minced beef.



1lb minced beef

1lb diced carrots

One large onion, chopped

4oz green peas

4oz green beans, sliced

Enough gravy granules to make 1 pint thick gravy

(or 1 pint of stock and a sauce thickening, e.g. cornflour)

2lb mashed potatoes (I mash them with salt, pepper, milk, and cream)




1. In a large pan boil (yes!) the meat in water or stock until cooked through.


2. Add all vegetables and simmer until just tender.


3. Add gravy granules, or sauce thickening mixed with a little water.

Stir to make a thick gravy.


4. Transfer to a casserole dish and cover with the mashed potatoes.

Fluff the topping with a fork.


5. Cook in a hot oven for approximately half an hour until the potato topping has browned.

2 comments:

Penelope of Flitwick on February 6, 2008 at 6:57 AM said...

That looks great I am going to try it

Violet Starfire on January 28, 2009 at 12:02 PM said...

I make this also, we call it dirt in my family. I do a few things different, kinda like a poor man shep. pie, but still very good!

 
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