IntroAnother name for this recipe is cottage pie. However, traditionally, this is only called cottage pie when used with only beef mince. Shepherd’s Pie is mainly associated with lamb or mutton.
- 1Kg / 2.2 lbs Minced Meat (Mutton/Beef/pork) I use Pork in this recipe
- 500G / 1.1 lbs Potatoes for mashing
- 1 Carrot (Diced)
- 1 Onion (Diced)
- 7 Button Mushrooms (Diced)
- 50G / 17.6 ounces Grated Cheddar Cheese
- 1 Tbsp Vegetable oil
- 150G / 11.5 tbsp Butter
- 1 Tbsp flour combine with 1 Tbsp of Butter
- 30ml / 1 ounce Beef stock
- 100ml / 3.38 ounces Milk
- salt and pepper to season
Dice the carrot, onion and button mushrooms.
Heat the oil, and then saute the onion.
When the onion turns brown, set aside.
Heat the oil, and saute the diced carrots and diced button mushrooms.
Set aside when they turn brown.
Heat the oil with 50G / 3.8 tbsp of butter, then add in the minced meat.
Keep stirring until it turns brown.
Add in the carrots and button mushrooms. Add the stock and thicken with the butter and flour. Cook for another couples of minutes.
Boil the potatoes in salted water until it soft.
Mash the potatoes with fork.
Add in Milk and grated cheddar cheese. Mix well. When it reaches a smooth consistency, add in a pinch of salt and pepper to season.
Add in the onion. Mix well.
Transfer the meat into the baking dish. Spread it out to make an even layer.
Spoon over the mashed potatoes and tease the surface with a fork to make some texture.
Preheat the oven to 220 Degrees C / 428 Degrees F. Place the pie into the oven and bake for 30 minutes. Check the pie from time to time to make sure the potatoes layers aren't burning.
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