CLAS­SIC COT­TAGE OR SHEP­HERD’S PIE

The dif­fer­ence be­tween the two is the meat – beef mince is usu­ally used in cot­tage pie, and lamb pieces in shep­herd’s pie.

YOU (South Africa) - - YOU LIFESTYLE -

SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: 4½ HOURS FOR SHEP­HERD’S PIE; 40 MIN FOR COT­TAGE PIE FILL­ING 1-2kg lamb shoul­der, on the bone, or 1kg beef mince 60ml (¼c) olive oil for lamb only salt and pep­per 60ml (¼c) wa­ter 10ml (2t) olive oil 200g streaky ba­con, chopped 1 onion, chopped 2 medium car­rots, chopped 2 cel­ery stalks, finely diced 125ml (½c) dry red wine 15ml (1T) flour 30ml (2T) tomato paste 10ml (2t) chopped fresh thyme 10ml (2t) dried oregano 2 bay leaves 1 can (400g) chopped toma­toes 375ml (1½c) beef stock 30ml (2T) Worces­ter­shire sauce TOP­PING 600g pota­toes, peeled and thinly sliced 30ml (2T) but­ter 30ml (2T) flour 375ml (1½c) full-cream milk salt and pep­per 1ml (¼t) nut­meg 125ml (½c) grated Gruyère cheese 250ml (1c) grated white ched­dar cheese Pre­heat the oven to 160°C if us­ing lamb or 180°C if us­ing mince. 1 Fill­ing If us­ing lamb, rub with the 60ml oil, salt and pep­per in a roast­ing pan.

Add the wa­ter to the pan, and cook in the oven for 4 hours or un­til the meat falls off the bone. Leave to cool in the pan. 2 Re­move the skin and meat from the bone, chop roughly and set aside. In­crease the oven tem­per­a­ture to 180°C if nec­es­sary. 3 For both pies, heat the 10ml oil in a large saucepan. Fry the ba­con un­til crispy. Add the mince in batches (if us­ing) and fry un­til browned. Re­move the con­tents of the saucepan and set aside. 4 Sauté the onion, car­rots and cel­ery in the saucepan un­til done. Add the wine and re­duce un­til the al­co­hol evap­o­rates. Add the flour, tomato paste and herbs and cook for 1 minute. Add the toma­toes, stock and Worces­ter­shire sauce and re­duce the heat to a sim­mer. 5 Add the lamb and ba­con or mince and ba­con mix­ture, stir and sim­mer for 5 min­utes or un­til the sauce thick­ens. 6 Top­ping Par­boil the pota­toes for 5 min­utes in boil­ing wa­ter. Drain well and pat dry. In a medium pot over medium heat, melt the but­ter, whisk in the flour and cook for 2 min­utes. Add the milk and stir un­til thick­ened. Add salt, pep­per and the nut­meg. Stir in all the Gruyère and half the ched­dar un­til melted. 7 Put the fill­ing in an oven­proof dish and level the top. Ar­range half the pota­toes on the meat then top with half the sauce. Add the rest of the pota­toes and the re­main­ing sauce. Sprin­kle the re­main­ing ched­dar on top. Bake at 180°C for 15-20 min­utes or un­til crispy and golden brown.

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