Is it a shepherd or a cottage pie? That is the question.
We all have comfort foods; one of my all-time favourites is Sheppard's or Cottage pie. When living overseas this was something I always craved and introduced to my friends.
Traditionally Sheppard's pie is made using minced lamb, and cottage pie typically was made with a crust of mashed potato at the bottom, the layer of minced beef in between and a layer of mashed potato on top. It was the dish of rural farmers in Britain, Cottage pie was first recorded in 1791 when potatoes were considered edible crop.
Over the years I have concluded that there almost as many versions of Sheppard's or cottage pie as people making it and it boils down to personal choice. Recently I had a Sheppard’s pie with a mashed cauliflower topping It was wonderful especially for those watching their carbohydrate intake.
Below is my favourite recipe that has rich meaty flavour and a crispy topping, one bite and its instant comfort.
Don’t be put off by the coco and cinnamon try it it really adds levels of flavours to your meat.
4-6 people You need
3/4 of a kilo (750 grams) good quality lean Minced beef
1 leek cleaned and chopped finely
2 cloves garlic chopped finely
2 bay leaves
3 carrots peeled and diced very small
2 stalks celery peeled and diced very small
1 teaspoon unsweetened coco powder (it brings out the beef flavour)
1 large onion chopped finely
1 dessert spoon sugar free tomato ketchup or 1?2 tomato paste
1 pint of good stock, preferably chicken of beef, or vegetable with a teaspoon of
marmite
½ glass off left over wine (optional )
1 teaspoon thyme leaves (dried)
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper.
I teaspoon of vegetable oil
For the topping you need.
2.kilos Potatoes I mix sweet and red skin to get a better flavour
1/4 cup non-dairy milk (soya, pea, almond coconut etc)
1 -2 teaspoons Tomar or non-dairy spread
Freshly ground black pepper sea salt to taste.
If you like a handful of vegan grated cheese
*If tempted to swap out the potato for cauliflower use one medium cauliflower
cook, season and mash as below .
Method
1.Heat oil in a thick bottom pot, and add the onion and garlic, then the carrots leeks and celery, bay leaf place a lid on the pot cook on a medium heat and cook for 10 minutes so all the aromatic flavours come through.
Add the meat, thyme and mix well, cook on a low heat till the meat is browned, then add your cacao and cinnamon these both bring out the flavour of the beef.
Add your stock, wine and your tomato ketchup or paste season to taste.
Reduce to a low heat, and simmer for about 40 minutes, 30 with the lid and then last 10 minutes without to reduce the stock down.
2.Peel and chop all the potatoes quite small place them in a large pan of boiling water with a pinch of salt. Cook for 10-15 minutes till soft,
Drain all the water, season well, add the Tomer or non-dairy spread and mash well, by hand ( don’t use a stick blender it will go gloopy ) then add the non dairy milk , mix well taste and season again
Set aside to cool
Assemble the pie
Choose your dish wisely. I use a deep Pyrex dish , so that one can see the division of the pie at the table,
Your meat mixture should be juicy but not runny, (and certainly not dry) so you can take off any excess fluid and set it aside to serve as gravy.Place the meat mixture in the dish spread evenly Top with the mashed potato or cauliflower making sure you spread them to the very edge therefore sealing in all the meat juices.
Take a fork and ruffle the top.
(At this stage you can freeze the pie up to a month, defrost totally then continue
as below.)
Heat your oven to 190ºC/375ºF/gas 5
Bake for 25-30 minutes till the top goes golden and the meat mixture is bubbling at the edges If you are adding the vegan cheese do so 5-7 minutes before the end of cooking time to the top of your pie.
I always let mine stand for 5-6 minutes before serving so the layers settle.
Serve on its own, or with a variety of vegetables.
Enjoy .