Cottage pie is one of sister's favourite dinners but I am not usually that keen on this mince and mashed potato combination. However, during a chill day last week, I craved this mince and potato combination. I have never made a cottage or shepherds pie before, and I don't believe this simple cottage recipe requires a recipe. However, I remembered that Lorraine Pascale has a recipe for a shepherds pie with a "twist", as I am not a fan of lamb mince I added the twist of rosemary and thyme and swapped the lamb mince to beef mince.
The mash did not turn out as smooth as I would like and I doubt I would make this dish again unless I'm having another chill/ duvet day. I thought the rosemary and the Worcestershire sauce enhanced this dish, I'm sure lovers of cottage/shepherds pie will enjoy this dish.
Here is how my cottage pie turned out:
|Rosemary and Worcestershire shepherds pie|
I first started by cooking the mince and potatoes in boiling water.
I forgot to take a picture for the mince, but once the mince was cooked I placed this in a casserole dish and placed the mashed potatoes on top.
|Cottage pie pre bake|
Recipe for Rosemary and Worcester sauce cottage pie (My adaptations are in red)
Oil, for cooking
2 medium red onion, peeled and chopped
3-4 tbsp balsamic vinegar
2 carrots, peeled and cut into small cubes
1 stick of celery, trimmed and chopped
700g lamb mince (I used 500g beef mince)
2 large squidges of tomato puree
3-4 tbsp Worcestershire sauce
200ml Maderia or a good red wine or lamb or beef stock (I used beef stock)
Salt and freshly ground black pepper
1 bay leaf
Heat some oil in a large pan, add the onions and cook for a few minutes until they are soft. Add the balsamic vinegar, turn up the heat and cook until all the vinegar has evaporated - this adds a little extra flavour. Add the carrots, celery, if using, and rosemary, then stir it all together and cook for a couple of minutes. Add the lamb mince, break it up with a wooden spoon and cook it until the meat has turned from pink to brown.
Preheat the oven to 180 C (350 F), gas mark 4. Add the tomato puree, Worcestershire sauce, wine or stock, salt and pepper and the bay leaf and simmer for 30 minutes.
Meanwhile, for the mashed potato, put a large pan of salted water on to boil. Cover with the lid so it comes to the boil faster. Once it is boiling, add the potatoes and cook for 10-20 minutes, or until they are nice and tender and a knife can glide through them easily.
Drain the potatoes, then return them to the pan. Using a potato masher, mash the potatoes until smooth, then add the cream, butter, salt, pepper and nutmeg, if using, and mix well together. Make a well in the centre of the potatoes, drop in the butter and wait until it melts, then remove the pan from the heat and add the rest of the ingredients, mixing well. Taste, adjust the seasoning, add more butter if needed, then set aside.