Traditionally Cottage Pie and Shepherds Pie were made from the leftovers of the Sunday roast. The cold meat was chopped up, mixed with the leftover gravy, put in a pie dish and topped with mashed potato and reheated in the oven. It was OK, but a bit dull!
But made with fresh minced beef or lamb it is quite delicious and so simple to make too. Chop a large onion and three cloves of garlic. Soften over a low heat in a little oil. Raise the heat; add 500gm of minced beef or lamb and stir till nicely browned. Sprinkle with 1 tablespoon of flour, stir and add 300 ml stock, homemade or made from a cube, plus 150ml wine, and a large tablespoon of tomato puree. Stir again. Add salt and pepper, cover the pan and simmer gently for 25-30 minutes.
Meanwhile boil 1kg of potatoes in their skin, drain, cool and peel. Return to the pan and add 75gms of butter and a about 200-300ml hot milk. Mash lightly. Cold milk and overworking will produce wallpaper paste!
Spoon the meat into a pie dish and cover carefully with the with mashed potato. Fork the potato up and sprinkle with grated hard cheese and bake in a hot oven 400/reg 6 for 40 minutes until potato is crisp and golden. Serve with a green vegetable or salad.
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