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COTTAGE PIE

COTTAGE PIE (Shepherd’s pie)


900 g potatoes, peeled


45 ml milk

knob of butter or margarine

salt and pepper

15 ml vegetable oil

1 large onion, skinned and chopped

450 g cold cooked beef or lamb, minced

150 ml Beef Stock

30 ml chopped fresh parsley or 10 ml dried mixed herbs


  1. Cook the potatoes boiling salted water for 15-20 minutes, then drain and mash with the milk, butter and seasoning.

  2. Heat the oil in a frying pan, add the onion and fry for about 5 minutes, then stir in the minced meat with the stock, seasoning and parsley.

  3. Spoon the meat mixture into an ovenproof dish and cover the top with the mashed potato. Mark the top with a fork and bake in the oven at 190°C mark 5 for 25-30 minutes, until the surface is crisp and browned.
    Serves 4


COTTAGE PIE

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