Shepherd’s Pie
...or cottage pie, or any number of other names for this comforting pie with the potatoes on top and the mince on the bottom.
Shepherd’s Pie...or cottage pie, or any number of other names for this comforting pie with the potatoes on top and the mince on the bottom. The most classic version would use mashed potatoes instead of fresh ones, but I like mine – it looks nice, even fancy.
Whenever I think of late autumn or winter days with their snowy reality and ski holidays, this dish is somehow an essential element of such reflections. What could be better than coming back from a day's skiing with the kids to have a cottage pie ready to pop in the oven and enjoy with the family? If I had to define comfort food, it would be shepherd's pie. And maybe cheese fondue... and... all right, fresh pancakes with salted caramel sauce!
Again, the quality of the stock is very important in this recipe, and I'm going to tell you how to make a quick vegetable stock. Please follow the instructions in the notes below and apply this method to the other recipes you will find on my page.
Ingredients:
1 yellow onion, finely cut
450g (1lb) ground beef
140g (1 cup) frozen peas
1 tbsp olive oil or any
1 carrot, peeled and cut in cubes
1 tomato, cut in cubes
2 tsp all purpose flour
250ml (1 cup) vegetable stock or any
4-5 potatoes, peeled
1 garlic clove
parsley (optional)
Season with salt and black pepper
Spices:
1/2 tsp chilli powder
1/2 tsp thyme
1/2 tsp dry parsley
Kitchen utensils: a large baking dish, a frying pan, a spatula, a cutting board and a knife, a microplane (a zester) or the smallest hole of a box grater.
Method:
Slice 1 onion and fry over a medium heat with 1 tablespoon of olive oil for 2-3 minutes until golden.
Meanwhile, cut 1 carrot into long strips and then into cubes. Add to the onions and cook for another 2 minutes.