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RECIPE SHEPHERDS OR COTTAGE PIE

Friday May 15th, 2009
ImageCOMFORTING SHEPHERDS/COTTAGE PIE

1-2lbs minced beef or lamb (depending whether its shepherds or cottage pie)
4 large baking potatoes
1 large onion
3 carrots
2 cups of peas
lbs strong cheddar
1oz butter
1 cup of milk
1 cup beef stock
1 cup ale
corn flour
salt & pepper

Peel the potatoes, chop them into roasting size and set them to boil in a pan of slightly salted water. Dry fry the mince. Meanwhile chop the onion and add it to the meat when browned. Fry until the onion begins to brown slightly and cover with water. Peel and chop the carrots and add to the pan. Leave to simmer for fifteen minutes or until carrots soften. Add peas, stock and ale and simmer for another ten minutes.
Mix a desert spoon of cornflour with a little cold water until dissolved and add to the meat and veg. Season to taste. Stir well in until the gravy begins to thicken. Take off the heat, transfer to an oven dish and allow it to stand for ten minutes. Using large spoon gradually spread the mashed potato onto the mince working from the edge of the dish inwards in a circular motion. Run a fork through the mash and sprinkle the cheese on top. Place in a medium hot oven for fifteen minutes or until the cheese begins to turn brown. Serve piping hot.
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