This is the recipe I use but not to these exact proportions. When I cook this cottage pie it tends to be ‘some peas’ and ‘some beef’ as apposed to the amounts listed here. So feel free to play with the proportions and enjoy your cottage pie! Oh and by the way – it’s a cottage pie when you use beef and a shepherds pie when you use lamb.
- 2 lb / 900g peeled potatoes, quartered
- 1 stick/ 110g butter, cubed + 1 tbsp for the gravy
- Salt and ground black pepper
- 2 tbs oil
- 1 small chopped onion
- 2 chopped carrots
- 1 cup frozen peas
- 500 g minced beef
- 600 ml beef stock
- 10 chopped white mushrooms
- 1 tbsp all-purpose flour
- Heat the oven to 375°F/190°C/Gas 5
- Boil the potatoes until soft, drain. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.
- Heat the oil in a large deep pan, add the onion and carrot and fry for 5 minutes.
- Brown the ground beef then add to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley, peas and mushrooms, season with salt and pepper. Cover with a lid and cook for 5 minutes.
- Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx 5 mins.
- Place the meat sauce into an 8″/ 20cm by 3″/7cm deep ceramic of glass ovenproof dish and cover with the mashed potato. Bake in the heated oven for 30 – 35 mins until the surface is crisp and browned.