A classic British comfort food featuring a savory minced meat filling topped with creamy mashed potato and finished with mature cheddar cheese, baked until golden. The perfect winter warmer.
minced beefor ground lamb/mutton for traditional shepherd's pie; beef makes it cottage pie~500 gest.
black pepper~½ tspest.
sweet corn~150 gest.
green beanscut into pieces; fresh garden peas are an alternative~150 gest.
beef stock
~300 mlest.
Worcestershire sauce1 tsp
butteruse correct quantity; too much makes it sloppy~3 tbspest.
white pepper~¼ tspest.
mature cheddar cheesegrated; optional~100 gest.
Steps
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1
Wash, peel, and cut potatoes into pieces. Place in a medium-sized pot and cover with water. Add half a teaspoon of salt and use a variety suitable for mashing.
2
Bring the potatoes to a boil. Once boiling, reduce heat to low, cover with a lid, and set timer for 20 minutes.
3
Heat a large frying pan or wok over high heat and add 1 tablespoon of cooking oil. Once hot, add the finely diced onion and stir-fry for about 1 minute.
4
Add the diced carrots, mix well with the onions, and continue stir-frying for 3 to 4 minutes until the vegetables begin to soften.
5
Add the minced meat, breaking it down into small pieces. Stir-fry and toss for about 5 to 7 minutes until it develops color.
6
Season the meat mixture with salt and black pepper to taste.
7
Add the sweet corn and cut green beans, stirring them in until well combined.
8
Pour in the beef stock and 1 teaspoon of Worcestershire sauce. Bring to a steady boil, then reduce heat and allow it to reduce and thicken to the right consistency.
9
Once the 20-minute timer is up, the potatoes should be tender. Drain thoroughly and season with salt and white pepper.
10
Add butter in the correct quantity—not too much or it becomes too sloppy. Mash until smooth and creamy.
11
Preheat the oven to 170°C (340°F or gas mark 3).
12
Once the filling has reduced to the proper consistency, transfer it to a pie dish. Using a spatula, gently flatten and level it, cleaning up any spills as you go.
13
Using a dessert spoon, carefully add the mashed potatoes on top of the filling, adding a little at a time to ensure even coverage.
14
Smooth the mashed potatoes with the back of the spoon, filling in any gaps and holes. Optionally, create a decorative pattern using a fork.
15
Grate mature cheddar cheese over the top for added flavor and color (optional).
16
Place the pie in the preheated oven at 170°C. Set the timer for 25 minutes until the top is golden brown.
17
Remove from the oven and let rest for 5 minutes before serving to allow the pie to settle.
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