Shepherd's Pie Cottage Pie
- 700g of minced beef (in my case.. last night's leftovers, which happen to have corn kernnels)
- 2 tablespoon Olive oil
- 2 cloves garlic (finely chopped)
- 1 carrot (chopped in ~1cm cubes)
- 1 brown onion (finely chopped)
- 1 can of tomatoes
- 2 tablespoons Worcestershire sauce
- 1 cup of beef stock
- Salt & Pepper
- Dried herbs ... I had some Thyme available
- 1/2 cup of frozen peas (defrosted & rehydrated with water)
- 3-4 large potatoes - suitable for making mash (skin removed, quartered)
- 2 tablespoons milk
- 2 tablespoons butter
- 1 egg yoke (optional)
- Salt & Pepper
- Cheese - enough to cover the top (i used a mixture of Parmesan and cheddar)
In a dutch oven pot, add olive oil then garlic, onions and carrots. Once the onions start to brown, add in the beef. As mine was already cooked beef from the fridge, I just had to let it re-heat up. If using raw beef, stir the contents around until the beef has browned. Add in the can tomatoes, beef stock and Worcestershire sauce. Season generously with salt & pepper. I also added in about 1/2 teaspoon of thyme. Cover and simmer on low heat for about 30 mins.
Meanwhile, in large saucepan bring some water with about 1 tablespoon of salt to boil. Add in the potatoes and let the potatoes cook for about 20 mins. Drain the potatoes and mash with some milk and butter. I added an egg yoke in, cause I found it actually did make my mash potatoes taste a bit more creamier (ie. not so powdery) and also because I had quite a few leftover in my fridge (the casualties of my last souffle expedition).
Pour the beef base into a deep dish, then top with mashed potatoes and sprinkle with cheese. Place in an preheated oven of about 180C, and cook until the cheese has melted and the tops start to brown. This should take about 15 mins. Serve as is, or with some fresh green leafy salad.