Recipe

English Cottage Pie Recipe

	Tilgidh / All my dishes 1 year, 3 months ago A version of Shepherds Pie without the mutton. Prep:30m Cook:10m Servings:8	Tilgidh
	english

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Ingredients

1 large onion, coarsely chopped

1 clove garlic, minced

2 Tbl. butter

2 Lbs. ground beef

1 small onion

3 Large carrots finely chopped

1 small can tomato paste

1 Tsp. Parsley, chopped

1/2 Tsp. Chervil

1/2 Tsp. Sage, crumbled

1 Cup red wine (Merlot is good)

Salt and pepper to taste

4 to 5 medium potatoes

1 cup grated cheddar cheese

1 cup grated Parmesan cheese

Directions

Cook beef , breaking up meat until brown. Drain off fat. Saut'e onion and garlic in butter until limp. Ad onion, garlic, carrots, tomato paste, and all herbs into the beef. Add wine and season with salt and pepper. Simmer gently for about 30 minutes.

Cook Potatoes and mash. Saut,e small onion. Mix 1/2 cup Cheddar cheese and Parmesan cheese and saute'd onion with mashed potatoes. (I use a mixer)

Spoon beef mixture into deep baking pan. Add potato cheese mix on top. Add left 1/2 cup of parmesan and 1/2 cup cheddar on top of potatoes.

Bake at 375 degrees for 8 to 10 minutes or until cheese is melted and golden.

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Comments

jlv1023 1 year, 3 months ago said:
Sounds even better with beef not mutton, thanks
will give it a try

Thanks
Janet

dinker45601 1 year, 3 months ago said:
Question do you drain the fat from meat?

toffeeapple 1 year, 3 months ago said:

toffeeapple 1 year, 3 months ago said:
That's a very rich dish, I'm intrigued.

rosemaryblue 1 year, 3 months ago said:
Very nice. Love it!

lanacountry 1 year, 2 months ago said:
This looks very very good..5 forks! * * * * *

mark555 1 year, 2 months ago said:
I am a huge Shepherds Pie fan in all its’ variations, this sounds like a great variation.

Mark

conner909 1 year, 2 months ago said:
Love Shepherd's pie sans mutton...(it wouldn't pass my lips). Sounds delicious!. Will bookmark.

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Alterations

chiki_minki 1 year, 3 months ago said:
This version sound great but this traditional leftovers dish, for purists it wouldn't have had herbs, garlic, wine or parmesan in it. Although it is now often made with mince, as its such a loved dish, it originally was made from the minced leftover meat from roast beef. Mash should have top of the milk and a good dollop of butter but no cheese. The cheese goes on top and you need to bake for at least 30 minutes so the top goes really crusty and the juice bubbles up to make scrummy volcanoes.

Alternate beef and 1/4ed onions through a mincer, place into a deep pie dish and add in sliced carrots and/or swede or anything else to bulk it out, mix in a tablespoon of flour and pour over some beef stock. Cover with mash and top with cheese then chuck in the oven.

This is a much loved dish, probably one of the most popular comfort foods we have in England. Everyones favourite version is their mums!

Actually I do have friends that throw a can of baked beans in so anything you like goes.

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