SHEPHERD'S PIE

SHEPHERD'S PIE

As one would also call it  CottagePie. But, there is not much difference. In English recipes, People use lamb mince whereas the American or Australian recipes use beef mince, hence The Cottage pie. Vegetables can be added according to your choice in the meat mince and then topped with buttery mashed potatoes. These pies look beautiful when baked individually and served with sweet cabbage, pickles, salads on the side.

Serves 2

Time: 30-35 minutes

For the filling

1 tbs oil

1 celery stick chopped finely
1/2 cup chopped onion
1 small carrot diced small
1  garlic clove  minced
500grams ground lamb
1 tsp salt
1/2 tsp black pepper
1 tbs plain flour
1tsp tomato paste
1 cup chicken stock
1 tsp Worcestershire sauce
1/2 tsp rosemary leaves
1/4 tsp fresh thyme leaves
1/2 cup fresh or frozen peas (optional)

For the Potato mash topping

4 medium potatoes

2 tbs butter

3 tbs hot milk

Salt and pepper

Method

First of all, put the potatoes on the boil in salt water.

In the meanwhile, heat the oil. Add the celery, onions and garlic. Saute them for a minute or two then tip in the lamb mince. Brown it evenly. Add the flour and stir well till it looks like clusters.

Add rest of the ingredients and cover to simmer for 10 minutes till meat mixture is saucy and thick. If it's dry, just add a bit of more stock or plain water.

Now, divide the filling mix into the individual ramekins.

As the potatoes are boiled, mash them until smooth. Mix in butter, milk and the seasoning. Spoon the mashed potatoes on the mincemeat filled ramekins and brush it with melted butter. ( you can even pipe the mashed potatoes with a piping bag or make designs with fork or spoon)

Tip the ramekins in a preheated oven at 200'C for 10-15 minutes to get heated through and slightly browned on the top. 

Serve with red sweet cabbage, pickles or some crisp salad.