Shepherd's Pie (Cottage Pie)

 

As you can see, I chose the Shepherd's Pie recipe from my friend Lauren in Scotland.  We have thoroughly enjoyed it.  I checked with Lauren to see if she would mind me posting the recipe and she said, "Of course you can share it!"  Without further delay here we go.  Please keep in mind that it's called Shepherd's Pie because it is made with lamb, but for us here in the US, where beef is cheaper than lamb, it is called Cottage Pie.  I made Cottage Pie.  😀 

SHEPHERD'S PIE

1 lb. Minced lamb 

5 cups (1 1/2 lb)King Edward Potatoes (I used 4 russet potatoes)

Large onion

3/4 cup mushrooms

Bay Leaf

2 Carrots

2 Tbsp. plain flour

1 Tbsp. Tomato puree

2 Tbsp. butter

4 Tbsp. milk

1/2 pint Lamb or beef stock

1/3 cup cheese

Dry fry the lamb (beef) with the chopped onion, sliced mushrooms, diced carrots and bay leaf.

Continue to fry for 8 to 10 minutes.

Add the flour and stir.

Slowly stir in the stock and tomato puree.

Cook while stirring until the mixture boils (it will start to thicken too).

Cover and simmer gently for 25 minutes.

Remove and dispose of the bay leaf.

Place lamb (beef) mixture in a large oven-safe dish.

At the same time, in another pan, boil the potatoes in water for 20 minutes, until tender.

Drain the potatoes very well.

Mash with butter and milk, mix well.

Preheat oven to 400F.

Spread mash evenly on top of the minced lamb (beef) mixture.

Sprinkle top with grated cheese.

Bake 15 to 20 minutes.

Serve hot and enjoy.

* I normally use shredded cheddar cheese on this, but I was out of it when I made this recipe.  I did have Mozzerella, so that's what I used.