SHEPHERD’S PIE - ALSO KNOWN AS COTTAGE PIE

                                       

 

 

 

 

 

 

 

 

 

 

 

 

SHEPHERD’S PIE

Cottage Pie or Shepherd's Pie is a meat pie with a crust of mashed potato. As per WIKIPEDIA, the term ‘Cottage Pie’ is known to have been in use in 1791when ‘potato’ was being introduced as an edible crop affordable for the poor (cf. "cottage” meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877, and since then it has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.  More recently, the term "Shepherd's Pie" has been used when the meat used in its preparation is lamb

Serves: 6 

Ingredients

500 grams minced meat

2 large onions chopped

2 carrots peeled and sliced

1 cup shredded cabbage

3 large potatoes boiled and mashed

2 tablespoons butter

3 tablespoons flour

2 tablespoons milk

1 teaspoon pepper powder

1 teaspoon chopped mint

2 tablespoons grated cheddar cheese

Salt to taste

Method

Cook the mince, chopped onions and carrots with ½ cup of water for about 10 minutes till the mince is cooked and the water reduces. Add the salt, pepper, and mint and mix well. Cover and simmer on low heat for 5 more minutes. Make a smooth paste with the flour and 4 tablespoons water and add to the meat mixture. Simmer for 3 or 4 minutes until the meat mixture thickens. Season the mashed potato with a little butter, salt and milk. (The mixture should not be too soft). Transfer the cooked meat mixture to a big ovenproof dish. Spread the mashed potato on top evenly using a fork. Sprinkle grated cheese on the potato layer. Bake in a moderate oven (355⁰) for 15 minutes till the cheese melts and the potatoes turn golden.

Serve hot with garlic bread or toast