Wiltshire Village Meats

RECIPE

Shepherd's/Cottage Pie with Bubble & Squeak topping

 Temperature: Gas mark 4-5, 180oC, 350oF

Serves:4

Cooking Time: 45 minutes

Ingredients:

  • 450g (1lb) minced lamb/beef
  • 1 onion
  • 15ml (1tbsp) flour
  • 15ml (1tbsp) tomato puree
  • 15ml (1tbsp) worcestershire sauce
  • 450ml (3/4 pint stock
  • 675g (1.5lb) potatoes
  • 2 parsnips
  • 250g (9oz savoy cabbage
  • butter
  • milk


    • Method:

    In a non-stick pan dry fry the mince with the chopped onion and diced carrot until the mince is browned. Stir in the flour, tomato puree and worcestershire sauce. Add the stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft. Meanwhile peel and slice the potatoes and parsnips, place in a large pan and bring to the boil, cook for 20 minutes. During the last 8-10 minutes of cooking time add the savoy cabbage, shredded to the pan. Once cooked drain and mash with a knob of butter, milk and seasoning. Transfer the mince into an ovenproof dish and spoon the bubble and squeak mash over the top. Cook in a preheated oven for 25-30 minutes until golden brown.

    Editors Comments:
    I also make pig-mans pie with pork mince, it is an interesting change from shepherds pie