Cottage pie or shepherd's pie is a type of savory pie.
It is made with minced meat, with mashed potato on top. It comes from the United Kingdom.
1kg floury potatoes, such as Maris Piper, peeled
150g butter
Knob of beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600g shin of beef, chopped into small pieces
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce
1. Pre-heat the oven to 180C.
Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water.
Bring to the boil and simmer until tender.
2. Meanwhile, heat the dripping, if you have any left over from your last roast, or butter in a pan over a moderate heat, then add the vegetables.
Soften, but do not brown.
3. Add the thyme, and then the beef.
Brown it all over, and then add half the stock.
Whisk the other half with the cornflour, and then stir into the meat mixture.
Add a generous dash of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.
4. Drain the potatoes and mash with a generous slab of butter.
Season to taste.
5. Taste and season the meat, adding more Worcestershire sauce if necessary.
If it looks dry, pour in a little water.
6. Put the meat into a large baking dish and top with the potato.
For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer.
Dot with small pieces of butter.
7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve.
Is cottage pie better than shepherd's pie – and can they really, as Nigella suggests, be made with the leftovers of any old roast, duck included?
How do you make yours, and what do you serve it with?
- Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping | Daily Mail Online
No comments:
Post a Comment