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Shepherd’s Pie/Cottage Pie

Jul-26-2015
Dhanya Samuel
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • British
  • Baking
  • Main Dish

Ingredients Serving: 4

  1. 500 gm Lamb mince
  2. 50 gm Butter
  3. 1/3 cup full cream Milk
  4. 2 tbsp Olive oil
  5. 1 medium Onion diced
  6. 1 Carrot diced
  7. 1 stick Celery diced
  8. 3 Cloves garlic finely chopped
  9. 2 tbsp red wine Vinegar
  10. 1 ½ tbsp plain Flour
  11. 1 cup Stock
  12. Black pepper to season
  13. Salt to season
  14. 1 tsp Garam masala
  15. 500 gm Lamb mince
  16. 750 gm Potatoes; peeled and quartered
  17. 50 gm Butter
  18. 1/3 cup full cream Milk
  19. 2 tbsp Olive oil
  20. 250 gm Pumpkin; peeled and diced
  21. 1 medium Onion diced
  22. 1 Carrot diced
  23. 1 stick Celery diced
  24. 3 Cloves garlic finely chopped
  25. 2 tbsp red wine Vinegar
  26. 1 tbsp plain Flour
  27. 1 cup Stock
  28. Black pepper to season
  29. Salt to season
  30. 1 tsp Garam masala

Instructions

  1. Add little salt to water and boil potatoes until soft. Drain and peel the skin.
  2. Add potatoes to a saucepan; crumble into small pieces with help of ladle. To this add 2/3 of butter and mash until smooth. Add milk, salt and pepper and combine well. Set this aside.
  3. Start preparing lamb mixture by taking a heavy bottom pan and add oil it. When oil heats up add in onions, carrot and celery and pumpkin. Cook on medium heat for 8 minutes.
  4. To this add garlic and garam masala. Cook for another 2 minutes. Stir in by adding minced lamb meat on high flame for 2-3 minutes. On medium flame cook till lamb is almost done.
  5. Cook till liquid has completely reduced by adding vinegar. Add remaining butter and by continuously stirring slowly add flour.
  6. Pour in beef stock and scape browned bits from the bottom of the pan. Add little water, if the mixture looks too dry. Add in salt and pepper.
  7. In the meantime, preheat your oven at 180C. Transfer the cooked lamb into oven proof dish and top it with mashed potatoes. Spread evenly and drizzle slightly with oil, salt and pepper.
  8. Bake without veering with a lid for 30 minutes or till potato mash has nicely browned to form crust.

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