This great British favourite would have been what Mamon Wellman would have called a 'poor man's meal'; that is one that was created by the working for the working class, using cheap ingredients or left overs. In this case probably the latter, and would have no doubt, been originally made with left over foods from the Sunday roast, (be it beef or lamb - see below)
It never fails to amaze me how often people will call shepherd's pie, cottage pie or vice versa. How many times I see Shepherd's pie on a menu, only to find out it is in actual fact Cottage pie. No, cottage pie, Shepherd's pie are not interchangeable names for the same thing.
How can you make Shepherd's pie with beef mince? Since when did shepherds look after cows? ....... "while shepherds watched their herds of Jersey cows by night, all seated on the ground"? I don't think so!..... Yes I am looking at you Aussie Sissy Sue!! Mind you, given the fact it doesn't have a pastry top, technically one could argue it's not really a pie at all.
There is also Cumberland pie, which is cottage pie with a layer of breadcrumbs sprinkled on top.
In our house it was always cottage pie by name and by nature. Mum always would have used minced beef, and her cottage pie was always eagerly looked forward to.
And at least back then it WAS beef, minced by the local butcher, from local cows. No fears of EU contaminated with horse-meat then. Mind you I don't know what all the fuss is about at the moment, we always said; "I'm so hungry, I could eat a horse"!
This time around I have put up my recipe for a real gourmet version of shepherd's pie, that is best made a day or two in advance and enjoyed when all the flavours have had time to infuse.
How can you make Shepherd's pie with beef mince? Since when did shepherds look after cows? ....... "while shepherds watched their herds of Jersey cows by night, all seated on the ground"? I don't think so!..... Yes I am looking at you Aussie Sissy Sue!! Mind you, given the fact it doesn't have a pastry top, technically one could argue it's not really a pie at all.
There is also Cumberland pie, which is cottage pie with a layer of breadcrumbs sprinkled on top.
In our house it was always cottage pie by name and by nature. Mum always would have used minced beef, and her cottage pie was always eagerly looked forward to.And at least back then it WAS beef, minced by the local butcher, from local cows. No fears of EU contaminated with horse-meat then. Mind you I don't know what all the fuss is about at the moment, we always said; "I'm so hungry, I could eat a horse"!
This time around I have put up my recipe for a real gourmet version of shepherd's pie, that is best made a day or two in advance and enjoyed when all the flavours have had time to infuse.
recipe - cottage pie a la mamon
001 pkt instant mash potato
500 gm minced beef
001 pc onion
002 pc beef oxo cubes
flour
grated cheese
002 pc beef oxo cubes
flour
grated cheese
recipe - method of preparation
Pre-heat the oven to 170C
Roughly chop the onion and fry in a good knob of butter, until lightly browned. Add the mince and fry until browned. Sprinkle in some flour and stir in. Gradually pour in 1 cup of water, sprinkle in the oxo cubes and stir to combine. Season and pour into a casserole dish or similar. Make up the potato as per instructions and spoon on top of the mince, flatten out with a fork. Sprinkle with some grated cheddar and place in the oven for approx 40 minutes, until hot and golden brown on top.
Roughly chop the onion and fry in a good knob of butter, until lightly browned. Add the mince and fry until browned. Sprinkle in some flour and stir in. Gradually pour in 1 cup of water, sprinkle in the oxo cubes and stir to combine. Season and pour into a casserole dish or similar. Make up the potato as per instructions and spoon on top of the mince, flatten out with a fork. Sprinkle with some grated cheddar and place in the oven for approx 40 minutes, until hot and golden brown on top.
recipe - cheffies cottage pie
001 kg peeled potatoes (agria or king edwards)
200 gm butter
200 gm butter
001 pc onion
001 pc garlic clove
500 gm steak mince
002 tbs flour
002 cup beef stock
001 cup grated cheese
500 gm steak mince
002 tbs flour
002 cup beef stock
001 cup grated cheese
recipe - method of preparation
Pre-heat the oven to 170C
Cut the potatoes into even sized pieces. Place into cold, salted water and bring to a boil. Turn down the heat and simmer until cooked (feels soft when pierced with a pointed knife) Drain in a colander and leave for 5 minutes so the steam escapes, the potatoes dry and the outsides go floury in appearance. Mash by hand, or push through a sieve. Beat through the butter, taste and season with salt, pepper and a little grated nutmeg. Add a little warmed milk if required to loosen up the mash. Keep warm.
Finely chop the onion and cook in a good knob of butter over a low heat, until softened but not browned, add the chopped garlic clove and cook gently for another 2 minutes. Add the mince, turn up the heat slightly and fry until lightly browned. Sprinkle in the flour, stir in and cook for 2-3 minutes. Gradually pour in 1-2 cups of a strong beef stock, until the preferred consistency is achieved (some like the mixture quite dry, some wetter). Taste and season.
Pour into a large casserole dish or similar, or into individual moulds. Spoon the potato on top of the mince, flatten out with a fork. Sprinkle with the grated cheddar and place in the oven for approx 40 minutes, until bubbling hot and golden brown on top.
recipe - cheffies gourmet shepherd's pie
next week - mum's ultra crisp roast potatoes.......
Cut the potatoes into even sized pieces. Place into cold, salted water and bring to a boil. Turn down the heat and simmer until cooked (feels soft when pierced with a pointed knife) Drain in a colander and leave for 5 minutes so the steam escapes, the potatoes dry and the outsides go floury in appearance. Mash by hand, or push through a sieve. Beat through the butter, taste and season with salt, pepper and a little grated nutmeg. Add a little warmed milk if required to loosen up the mash. Keep warm.
Finely chop the onion and cook in a good knob of butter over a low heat, until softened but not browned, add the chopped garlic clove and cook gently for another 2 minutes. Add the mince, turn up the heat slightly and fry until lightly browned. Sprinkle in the flour, stir in and cook for 2-3 minutes. Gradually pour in 1-2 cups of a strong beef stock, until the preferred consistency is achieved (some like the mixture quite dry, some wetter). Taste and season.
Pour into a large casserole dish or similar, or into individual moulds. Spoon the potato on top of the mince, flatten out with a fork. Sprinkle with the grated cheddar and place in the oven for approx 40 minutes, until bubbling hot and golden brown on top.
recipe - cheffies gourmet shepherd's pie
001 kg peeled potatoes (agria or king edwards)
200 gm butter
001 cup grated mature cheddar
004 pc lamb shanks
200 gm butter
001 cup grated mature cheddar
004 pc lamb shanks
001 cup red wine
002 cup beef stock
002 tbs worcestershire sauce
005 pc anchovy fillets
001 pc garlic clove
001 pc onion
001 pc carrot
001 pc celery stalk
002 tbs tomato paste
001 cup mushrooms of choice (cut into slices or 1/4's)
001 cup peas (defrosted, but not cooked)
002 cup beef stock
002 tbs worcestershire sauce
005 pc anchovy fillets
001 pc garlic clove
001 pc onion
001 pc carrot
001 pc celery stalk
002 tbs tomato paste
001 cup mushrooms of choice (cut into slices or 1/4's)
001 cup peas (defrosted, but not cooked)
recipe - method of preparation
Pre-heat the oven to 160C
Heat a large frying pan over a medium heat, add a little olive oil. Lightly dust the lamb shanks in four and brown them all over, remove and place into a large braising pan. Add the red wine, sliced garlic clove and anchovy fillets, cover and allow to simmer gently for 10 minutes, remove the lid and simmer until the wine has reduced by at least half. Add the stock, worcestershire sauce, chopped vegetables and tomato paste, replace the lid and braise in oven until the meat is fork tender (can easily be pulled away from the bone using only a fork); approx 3 hours. (the mash can be made during the last hour of cooking)
When cooked, remove from the oven, and place the lamb shanks into a large bowl to cool slightly while making the sauce.
Remove and discard the thyme stalk and bayleaf, simmer until only 2 cups of liquid remains. Pour into a food processor (including any vegetables etc) and blitz to a smooth sauce, strain if required. Taste and season .
Pull all the meat of the bone and shred with a couple of forks, moisten with sufficient of the sauce to taste (not all may be required) Place into appropriate oven proof dish (es) cover with the peas and the mushrooms. Carefully cover with the mashed potato (see below), sprinkle with the grated mature cheddar and place into the fridge overnight.
Three hours before required, remove from the fridge and allow to come to room temp for one hour while the oven pre-heats to 170C. Place into the oven and heat through gently for approx 90 minutes.
for the mash - cut the potatoes into even sized pieces. Place into cold, salted water and bring to a boil. Turn down the heat and simmer until cooked (feels soft when pierced with a pointed knife) Drain in a colander and leave for 5 minutes so the steam escapes, the potatoes dry and the outsides go floury in appearance. Mash by hand, or push through a sieve. Beat through the butter, taste and season with salt, pepper and a little grated nutmeg. Add a little warmed milk if required to loosen up the mash. Keep warm.
Heat a large frying pan over a medium heat, add a little olive oil. Lightly dust the lamb shanks in four and brown them all over, remove and place into a large braising pan. Add the red wine, sliced garlic clove and anchovy fillets, cover and allow to simmer gently for 10 minutes, remove the lid and simmer until the wine has reduced by at least half. Add the stock, worcestershire sauce, chopped vegetables and tomato paste, replace the lid and braise in oven until the meat is fork tender (can easily be pulled away from the bone using only a fork); approx 3 hours. (the mash can be made during the last hour of cooking)
When cooked, remove from the oven, and place the lamb shanks into a large bowl to cool slightly while making the sauce.
Remove and discard the thyme stalk and bayleaf, simmer until only 2 cups of liquid remains. Pour into a food processor (including any vegetables etc) and blitz to a smooth sauce, strain if required. Taste and season .
Pull all the meat of the bone and shred with a couple of forks, moisten with sufficient of the sauce to taste (not all may be required) Place into appropriate oven proof dish (es) cover with the peas and the mushrooms. Carefully cover with the mashed potato (see below), sprinkle with the grated mature cheddar and place into the fridge overnight.
Three hours before required, remove from the fridge and allow to come to room temp for one hour while the oven pre-heats to 170C. Place into the oven and heat through gently for approx 90 minutes.
for the mash - cut the potatoes into even sized pieces. Place into cold, salted water and bring to a boil. Turn down the heat and simmer until cooked (feels soft when pierced with a pointed knife) Drain in a colander and leave for 5 minutes so the steam escapes, the potatoes dry and the outsides go floury in appearance. Mash by hand, or push through a sieve. Beat through the butter, taste and season with salt, pepper and a little grated nutmeg. Add a little warmed milk if required to loosen up the mash. Keep warm.
next week - mum's ultra crisp roast potatoes.......
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