I found this recipe on recipezaar the other day I have my own recipe for shepards/cottage pie but this sounded good and I have made other recipes by this chef and have always enjoyed them. I made just a few changes which I will list below but otherwise everything else was the same, I just served mine as is with gravy rather than with extra vegetables. If you want to see other reviews of this recipe or more photos please click here.

Ingredients

Cottage Pie Filling

600g Lean ground beef or cooked beef, shredded
2 Onions, peeled and diced
3 Cloves garlic, crushed (I added this)
1 Large carrot, peeled and finely diced or cooked carrot, diced
1 Ounce butter or dripping
Cooked peas, about a cup (optional)(I added peas)
1 Teaspoon dried herbs or 1 tablespoon fresh mixed herb, chopped (I did more)
1 Tablespoon flour
1 Tablespoon tomato puree
1 Tablespoon Worcestershire sauce
250ml Beef stock (OR 250 ml red wine mixed with 2 teaspoons sugar) (optional)
Salt, to taste
Pepper, to taste

Cottage Pie Topping

1kg Potato, peeled and cut into small even sized pieces
2 Large leeks, cleaned and finely shredded or cooked leeks, sliced into rings
2 Ounces butter
2-4 Tablespoons milk
4 Ounces mature farmhouse cheddar cheese, grated (I used a mix of cheddar and Gruyere.)
Salt and pepper, to taste

Method

To make the pie filling

1. Fry the onions and carrots if using, in the butter or beef dripping until they are soft.

2. Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).

3. Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.

4. Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by about a third, add the peas if using and take off the heat. Set aside whilst you make the topping.

To make the topping:.

1. Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.

2. If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.

3. Stir the cooked leeks into the mashed potato mixture and give it all a good mix.

Assemble

1. Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 – 6 smaller pie dishes if you wish.

2. Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.

3. Serve with an assortment of fresh seasonal vegetables and a jug of gravy.

To Serve: Mound spoonfuls of pie on a plate or in a bowl and pour gravy over.

All photos taken by me unless otherwise stated.