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.

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.