Well since being in America, I have noticed many restaurants sell Shepherd's Pie. When ordering, I discover that they are using ground Beef instead of Lamb. Well there is a reason why its called "Shepherd's Pie". So for all you Beef loving Shepard's pie eaters here is Cottage Pie...

1 onion
1 carrot
1 tablespoon of oil
500 grams / 1 lb of beef mince
2 tablespoons of flour
1 tablespoon of tomato sauce (ketchup)
½ to 1 tablespoon of Worcester sauce (Lee & Perins)
½ cup of peas
½ cup of corn kernels (optional)
1 bouquet garni or a small bunch of herbs chopped finely and one whole bay leaf
¾ to 1 cup of beef stock
3 to 4 large potatoes
1 tablespoon of butter
½ cup of grated cheddar cheese
salt and pepper  

1. Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until and onion is clear or translucent. Add the minced beef and sauté, using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.

2. Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Stir through the cheese, reserving a little to sprinkle on top of the pie and add salt to taste.

3. Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle the remaining cheese on top and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.

(Serves 4)

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