Traditionally, Cottage Pie is made with minced beef, and Shepherd's Pie with minced lamb. The meat and vegetables are then topped with mashed potatoes.
I like to make Cottage Pie with lean minced steak or lean minced beef, chopped celery, carrots and onion. I'm not a fan of Shepherd's Pie. The minced lamb, even after removing all of the fat, still tastes too fatty for me.
This recipe evolved from a Cottage Pie base in the freezer. I simply cooked some new potatoes, crushed them, popped them on top of the defrosted pie base, drizzled some olive oil over the potatoes and cooked the Cottage Pie in a moderate oven for 20 minutes. Some grated cheddar cheese was sprinkled over the potatoes and a few cherry tomatoes tumbled on the top. Freshly ground black pepper was then sprinkled over. Return to the oven until the base is bubbling and the cherry tomatoes start to burst their skins.
I haven't given a recipe for the Cottage Pie base as most of us have our own personal favourite. The recipe I use is one from a Mary Berry book that I have used for years!
I like to make Cottage Pie with lean minced steak or lean minced beef, chopped celery, carrots and onion. I'm not a fan of Shepherd's Pie. The minced lamb, even after removing all of the fat, still tastes too fatty for me.
This recipe evolved from a Cottage Pie base in the freezer. I simply cooked some new potatoes, crushed them, popped them on top of the defrosted pie base, drizzled some olive oil over the potatoes and cooked the Cottage Pie in a moderate oven for 20 minutes. Some grated cheddar cheese was sprinkled over the potatoes and a few cherry tomatoes tumbled on the top. Freshly ground black pepper was then sprinkled over. Return to the oven until the base is bubbling and the cherry tomatoes start to burst their skins.
I haven't given a recipe for the Cottage Pie base as most of us have our own personal favourite. The recipe I use is one from a Mary Berry book that I have used for years!
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