Cottage pie is a British classic. Essentially consisting of a meaty base, topped with gloriously creamy mashed potato, then baked in the oven. Many argue that cottage and shepherds pie are the same thing but traditionally a cottage pie is made from beef mince whilst shepherds uses lamb mince. Both are delicious and other than the type of beast you go for, follow the same recipe and method so feel free to mix it up.
1tbsp olive oil
1 large onion, finely diced
2 large carrots, grated
500g beef mince (or lamb if making for shepherds pie)
2 cloves garlic, minced
1 cup frozen peas
2 beef stock cubes, crumbled
1 tin chopped tomatoes
1tbsp tomato puree
2 tbsps HP brown sauce (for American readers, use worcester sauce instead, it will give you a similar vinegary flavour)
1kg potatoes, cut into quarters
Preheat the oven to 190˚C. Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown. Crumble in the beef stock cubes then stir in the frozen peas. Add the tinned tomatoes, puree, sugar and HP brown sauce/Worcestershire sauce. Season to taste with salt and pepper. Add in around 100ml of water to loosen the mixture up then simmer for 30 minutes.
Meanwhile, boil the potatoes in water until soft. Drain and mash with the butter and milk. Season with salt and pepper to taste. Spoon the mince mixture into a large baking dish and top with the mashed potato. Bake for 25 minutes until golden brown.