Cottage Pie is a great dinner on a cold winter evening. It is filling, tasty and real comfort food. Often times in Ireland we call this Shepherd’s Pie but traditionally Cottage Pie is made with beef and Shepherds Pie is made with lamb.
If you want to cut down on costs or the amount of red meat you ate eating you could substitute some lentils instead of some of the minced beef. Every 30g of dried lentils is equal to 80g of cooked lentils so 75g of dried lentil is 200g of cooked lentils.
I love mash potatoes so I used about 250g – 300g per person but feel free to use more or less than this depending on your preference.
I add ketchup as I feel it gives a little sweetness to the dish but you can use tomato puree (and maybe a pinch of sugar) instead if you want.
- 1 onion
- 2 carrots
- 2 sticks celery
- 1 clove garlic
- 500 g minced beef
- 2 tbsp tomato ketchup or tomato puree
- 1 tbsp Worcestershire sauce
- 400 ml Beef Stock
- 1.2 kg Potatoes
- Milk and Butter for mashing
- Salt and Pepper for seasoning
- Heat 1 tbsp oil in a large saucepan and fry the mince until browned and then set aside
- Heat 1 tbsp oil in the pan and sweat the vegetables for 15 minutes
- Return the beef to the pan and add the beef stock, ketchup (or puree) and Worcestershire sauce and simmer for 20-30 minutes
- Preheat the oven to 190C/180C fan/Gas Mark 5
- Peel and slice the potatoes and steam until soft
- Heat the milk and add it and some butter and mash the potatoes
- Spoon the beef and vegetable mixture into an ovenproof dish and top with the mash potatoes
- Cook for 25-30 minutes in the oven
- Serve with some green vegetables