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Cottage / Shepherds Pie

Isn’t it odd, I list the ingredients here in both metric and imperial - mince I buy in ½ Kg bags, but when it comes to things like butter, I know a block is 8oz, so those measurements are in oz - it makes sense to me. We tend to make pie in industrial quantities, normally starting with 3 or 4 Kg of mince, so the list here is for guidance. We also have really big pans to cook vast quantities of spuds.

500g Mince - beef for cottage pie, lamb for shepherds.
2 Onions
1 big carrot chopped into little cubes.
1oz Beef dripping for the cottage pie, olive oil for the shepherds pie.
1 tsp Cinnamon
1 tsp Mixed herbs - more in the shepherds pie.
Parsley - tend to use 2 bags for our industrial quantities, no idea how much they weigh!
1 tbsp plain flour
Good squirt tomato puree (1 tbsp)
¾ pt stock - beef for cottage, lamb for the shepherds pie.
Couple cloves garlic for the shepherds pie.
Salt and pepper

First get the spuds onto boil, then get chopping the onions and carrots. Cook the chopped onions, carrots and mince in a big pan. Add the flour and mix well, then add the remaining ingredients and season. Bubble for half an hour or so to amalgamate the flavours.

1Kg Spuds
3 Leeks
2oz Butter
Milk

For the topping, sweat the leeks until soft in the butter. As our kids complain at green things, I blitz the leeks and mix into the potato.

As an alternative topping, we use Celeriac Mash , or simply mashed cauliflower.

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