Yield: 4-6 servings
Dish: main meal
Cuisine: New Zealand
- 500g-600g of mince (beef mince is used for a cottage pie, lamb for Sheppard’s pie, just to clear up any confusion)
- 1 tbsp butter, 5 potatoes, 1-2 tbsp milk, salt and white pepper
- 1 onion
- 3 garlic cloves or 1 tsp of crushed garlic
- Cooking oil
- 125g tomato paste
- 1 tbsp Worcestershire sauce
- 2 carrots, 3 celery sticks or other winter vegetables such as swede, parsnips
- 1 glass of red wine with 1 tsp cornflour dissolved in it
- Peel and chop potatoes and pop onto boil
- Dice onion and fry in 1 tbsp of heated cooking oil with garlic
- Add mince and fry for 5 minutes until browned and broken into a fine mince. Add tomato paste, Worcestershire sauce and stir through, set mince aside
- Return the pan to the heat and add diced vegetables with wine/cornflour mix
- Cook vegetables in the frypan uncovered for 5 mins until left in a sticky sauce
- Mix together vegetable and mince
- Mash potato with the ingredients above. Don’t be light on the salt. Here is a tip from my nana: whip the mash using the fork it makes it nicely aerated!
- Layer your pie with mince then potato and bake uncovered for 20-30 mins at 180c until browned on top.
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