Jonathan's Cottage / Shepherds Pie

As Cindy has now learned: Cottage pie is like Shepherds pie, but with more vegetables!


Original list   DK translation
1 onion      
1 carrot      
1 tbsp oil   1 spsk  
1 lb beef or lamb mince   500g hakkebøf eller lam
2 tbsp flour   2 spsk hvedemel
1 tbsp tomato sauce (ketchup)   1 spsk  
1 tbsp worcester sauce   1 spsk engelsk sauce
1/2 cup peas   125 ml ærter
1 bouquet garni, or small bunch of herbs chopped finely and one whole bay leaf      
3/4 to 1 cup beef or lamb stock   180-230 ml bøf eller lam bouillon
3-4 large potatoes      
1 tbsp butter   1 spsk  
  salt & pepper      

Peel & chop the onion and carrot finely.  Heat the oil in a large frying pan or saucespan, add the onion and cook until the onion is clear or translucent.  Add the minced beef and saute using a wooden spool.  Break up the mince so it is nice and fine.  Add the tomato sauce, worcester sauce, finely chopped carrot, peas 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.

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.  Add salt to taste.

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