Traditionally, a cottage pie is made using beef mince, while a shepherd’s pie is made using lamb mince. Our method works for both. Of course, the difference lies in the flavour of the meat. Either of these recipes could be served in a pie form by covering the cooked mince with a layer of short crust or puff pastry before finishing off in the oven.
Peel your potatoes and put on to boil. Once cooked, set aside ready to mash.
Put some oil in your pan and sauté off the onions and carrots until soft but not browned.
Add your mince and fry this until the meat changes colour and no longer looks raw. Let it brown a little if possible without drying up too much.
Add your stock to just cover the meat and leave this to simmer gently for about 20-30 minutes. Top up with the remaining stock if your mixture looks as if it is drying up too quickly.
You could sprinkle some flour onto the mince and cook this out prior to adding your stock for a thicker sauce. Otherwise just keep simmering and reducing the liquid to thicken naturally.
Once this is ready and the meat feels cooked, turn the whole lot out into a casserole dish and cover with your potatoes which you should drain and mash. Add butter and seasoning plus some grated cheese to the potato mash before covering the meat in your dish.
This should then go into the oven at 200 degrees Celsius for about 20-30 minutes until the mash is browned on the surface.
Serve with green vegetables for a wholesome, healthy meal.