Traditional Cottage Pie
Cottage Pie is one of many families staple dishes to go to when you want a quick meal. The mince mixed with the potato is a winning combination. Even the pickiest of kids will be coming back for seconds!!
What’s the difference between a Cottage Pie and a Shepherd’s Pie you might ask? Well the answer is in the name. Shepherd’s Pies are traditionally made from lamb mince – Cottage Pies are made from beef mince!
If you love this recipe – why not try these?
Impossible Pie (A pie that makes its own pastry)
Preheat oven to 200°C/180°C fan-forced.
Oil a shallow 2.5-litre (10 cup) ovenproof dish.
Make potato topping. To make potato topping boil, steam or microwave until tender. Drain. Mash with butter and milk until smooth.
Meanwhile, heat butter in large saucepan; cook onion and carrot, stirring, until tender.
Add mince and cook until browned then add mixed herbs; cook, stirring, 2 minutes.
Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens.
Pour mixture into dish.
Drop heaped tablespoons of potato topping onto lamb mixture.
Bake in oven about 20 minutes or until browned and heated through.
Recipe Hints and Tips:
- Cottage Pie is suitable to freeze for up to 4 months.
- For a crunchy topping, sprinkle some bread crumbs onto the potato mix before you put it into the oven. Use as much or as little as you like.