Cottage Pie
Pork Veal Potatoes Meat Dishes English
This is the famous English "Cottage Pie." If you make this recipe using lamb, you get "Shepherd's Pie."
Ingredients
700 g ground meat (beef and pork mix)
500 g passata (or canned tomatoes)
1 large carrot
1 onion
1 level teaspoon dried thyme
4-5 large potatoes
a little milk
2 tablespoons butter
burduf cheese (or feta)
salt, pepper
3 tablespoons oil
Servings: 4
How to prepare cottage pie
- Heat 3 tablespoons of oil in a pot and add the chopped onion and thinly sliced carrot. Let the vegetables soften for a few minutes.
- Add the ground meat and fry until it changes color and the liquid from the meat evaporates.
- Add the passata, season with salt, pepper, and thyme, and bring to a boil. Then reduce the heat to low, cover with a lid, and simmer for about 1 hour, stirring occasionally and checking that the sauce doesn't reduce too much. If it does, add a little water - I didn't need to.
- Meanwhile, boil the cubed potatoes in plenty of salted water. Drain and mash them with a potato masher along with the butter and a little warm milk. Season with salt and pepper.
* Or prepare the mash as you prefer - with margarine, or just milk... - In a heatproof dish (or several individual heatproof bowls), add the meat filling halfway up, then top with mashed potatoes and sprinkle cheese on top.
- Bake at 220°C (425°F) for 20 minutes until the cheese melts, then if it's not golden on top, leave it under the grill for 5 minutes.
Preparing the meat filling
Fill the dishes halfway with meat
Top with mashed potatoes and cheese
Cottage Pie
