This was simple enough to make. Cottage pie is made with beef and shepherd's pie with lamb mince.
1 kg of minced beef
3 onions - chopped
couple of carrots - diced
one leek - sliced
3 cloves of garlic - crushed
salt and pepper
2 tablespoons of tomato puree
dash worcestershire sauce
250ml stock (chicken or vegetable)
150ml of red wine
1.5 kg cooked mashed potatoes
After frying off a kilo of minced beef, I set this aside over a paper towel. Fry onions, carrots and leek until softened then add salt, pepper and some garden herbs - thyme and rosemary. A couple of spoonfuls of tomato puree, a generous dash of worcestershire sauce and around 250ml of chicken stock all went into the pot.
Finally, I deglazed the frying pan with about 150ml of good red wine. This formed the base of my pie, which was topped with mashed potato. All I did with the potato was add some salt/pepper and butter - not a huge amount of butter, but enough to give it a bit of flavour.
I cooked the dish in the oven at 170 degrees for 80 minutes. Cook covered with foil for the first 30 minutes as this helps to draw out the juices, then continue cooking uncovered. (I like it crispy on top).
I would estimate a portion of this to be around 450-500 calories.
Here's the QR code for the ingredients.
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