…what’s the difference? Well without going into a long story they are both minced meat casseroles topped with mashed potato topping and baked until the potato is browned.
You can say that Shepherd’s pie is made with lamb and Cottage pie is made with beef….no need to get into any other discussion because either way they are bloody delicious and here is my favorite recipe
1kg floury potatoes, such as Maris Piper, peeled
50 ml vegetable oil
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600gram quality minced beef
350ml good quality beef stock
1 tsp corn flour
Pre-heat the oven to 180C.
- Cut potatoes into evenly sized chunks, and put in a large pan of cold, salted water. Bring to the boil and simmer until tender.
- Melt the butter in the oil in a pan over a moderate heat, and then add the vegetables. Soften, but do not brown.
- Add the thyme, and then the beef. Brown it all over, and then add half the stock. Whisk the other half with the corn flour, and then stir into the meat mixture. Add a generous dash of Worcestershire sauce and allow simmering on a low heat for 15 minutes
- Drain the potatoes and mash with a generous slab of butter. Season to taste.
- Taste and season the meat. If it looks dry, pour in a little water.
- Put the meat into a large baking dish and top with the potato. For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer. Dot with small pieces of butter.
- Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, and then serve.