- 500 g Minced Lamb
- 1 onion (Diced)
- 3 Large Carrots (Diced)
- 300 g Peas
- 1/2 tsp Garlic (Lazy)
- 3 Beef Stock Cubes
- 1 tsp Dry Mint
- 1 tsp Paprika
- 1/4 tsp Black Pepper
- 10 g flour
- 300 ml hot water
- 200 g Grated Cheese
- 1.5 kg Potatoes (Smashed)
- 50 g Of salted butter
- Salt for Seasoning
' The origins of this dish are a little sketchy , some believe it to have come from and Irish recipe. Others say it is from Scotland and was originally made with pastry ?
The idea that a cottage pie & Shepherds pie are the same thing is misleading.
Cottage pie is Beef and Shepherds pie is Lamb. '
' In fact a Shepherd's Pie is not a pie at all and does not contain any Shepherds as a Cottage Pie has no Cottages in it. '
- The most time consuming part of this recipe is the preparation, which should take you about 25 minutes to complete. First thing to do is prep your veg. So slice and dice your Brown onion and mix it with the Garlic. Then Prep your Carrots by peeling them, slicing them into strips and dicing into small cubes.
- You are going to need 350 g of peas, I have used frozen peas for this recipe.
- With your veg prep set aside you need to peel around about 1 Kilo of potatoes, get them cut into halfs and in a pan of salted water.
- Finally make up the flavour for the pie by combining the Flour, Stock Cubes, Paprika, Dry Mint & Pepper into a small bowl.
- Using a large Flat Cast Iron oven dish, heat up a splash of oil then gently fry off your onions and garlic, when this has been cooking for a few minutes you can add the minced Lamb straight into the pan and chop it up using a wooden spoon. Get it all mixed together so that it cooks evenly for about 8 - 10 minutes.
- Add the Carrots & Peas.
- Mix in the flavour that you made earlier and allow to cook for a few minutes while you mix it in with your spoon then add your boiling water and mix into a thick sauce.
- Meanwhile bring your Potatoes to a boil then cook them for about 10 - 15 minutes. You don't want them soft enough to mash you are just aiming to get them part cooked so you can smash them with a potato masher.
- Once the spuds are cooked, drain them in a colander. Return them to the pan with 50 g of butter. Coat them evenly with the butter then put them into a flat dish for smashing. Be as rustic as you like with these.
- I just squashed them down a bit with a Potato Masher, just to break them up. Season them with salt & Pepper then get them on top of your pie mix.
- Sprinkle the top with your grated cheese then get the dish in the oven at 180c for 35 minutes or until those potatoes are crispy & Brown.