Cottage/Shepherd's Pie
Sheep were once the main food supply in Scotland. It's the reason
there are a number of mutton and lamb recipes nowadays. Minced beef is used an alternative to mutton or lamb.
Ingredients
1lb/450g minced lamb/beef
1lb/450g potatoes
2oz/25g plain flour
1oz/25g butter
2oz/50g cheese
2oz/50g mushrooms
4 tablespoons milk
1/2 pint/300ml lamb/beef stock
1 large onion
2 carrots
1 bay leaf
1 tablespoon tomato puree
Method
Dry fry the minced lamb/beef with the bay leaf, chopped onion, diced
carrots and sliced mushrooms for 8-10 minutes. Add the flour and stir
for one minute. Slowly add the stock and tomato puree.
Stir the mix until it thickens and boils. Cover and simmer gently for
around 25 minutes. Remove the bay leaf. Place mix into a 3pint/1.7 ltr
ovenproof serving dish.
At the same time, cook the potatoes in boiling water for around 20
minutes. Drain them well and mash (champ - Scotch for mash) with
the butter and milk. Mix well.
Spread on the mashed potatoes on top of the mince mixture. Sprinkle
the grated cheese over the potatoes. Bake for 15-20 minutes in a
pre-heated oven at 200C/400F/Gas Mark 6. Serve hot with vegetables.
