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)
Method
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Preheat oven to 200°C/180°C fan-forced.
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Oil a shallow 2.5-litre (10 cup) ovenproof dish.
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Make potato topping. To make potato topping boil, steam or microwave until tender. Drain. Mash with butter and milk until smooth.
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Meanwhile, heat butter in large saucepan; cook onion and carrot, stirring, until tender.
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Add mince and cook until browned then add mixed herbs; cook, stirring, 2 minutes.
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Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens.
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Pour mixture into dish.
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Drop heaped tablespoons of potato topping onto lamb mixture.
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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.
