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“SHEPHARD’S PIE | Con gusto from Britain > in italiano

Shephard’s Pies, also known as Cottege Pie, is definitely one of the first few british meals I had when I moved to the UK back in the 90’s.

It is such an easy meal to make, and is hearthy and delicious. Of course like in many dishes, there are plenty of variations for this dish, but this one is kind of a “Classic recipe”.

A long time ago this dish was slightly different: it used to have a layer of mash on the bottom of the baking pan as well as the top layer. It was considered a basic meal, made with simple ingredients.

I highly reccomand it if you have never had it.

Here the recipe I was taught while living in Manchester.

INGREDIENTS
for a 25x25cm ceramic pan.

  • 2 tbs of olive oil
  • 1,250Kg of beef mince
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 garlic clove, finely chopped
  • 1 tb of tomato paste
  • 650ml of stock (beaf)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 celery sticks, finely chopped
  • 850ml beef stock
  • 1 glass of red wine

 

For the mash

  • 1,6kg of potatoes, sliced
  • 200ml of milk
  • 35g of butter
  • 160g of grated cheddar cheese

METHOD

THE MINCE BEEF

  1. In a saucepan pour a tablespoon of extravirgin olive oil and cook the mince meat in it.
  2. Stirring every few minutes.
  3. Use a lid so the steam inside the saucepan will help to avoid the mince to stick to the bottom of the sauncepan.
  4. When ready transfer the cooked mince in a bowl.
  5. Add the vegetables to the saucepan you were just using to cook the mince, all finely chopped.
  6. Pour in a glass of water.
  7. Cook on a low heat for 25 minutes.
  8. Add the garlic, then the tomato paste.
  9. Now take the mince meat and add it to the rest of the ingredients in the saucepan.
  10. Pour the wine in and stir well for 1 minute.
  11. Add the beef stock.
  12. Bring to a simmer and cook for 35 minutes. No lid. (Cook some extra minutes if some liquid is still there)
  13. Season with salt and pepper.
  14. Set aside.

THE MASH

  1. In a sauncepan boil the potatoes, til they are very tender.
  2. Mash them very well with the milk and the butter, add some salt and pepper.
  4. Take the ceramic baking tin and pour in the cooked mince meat.
  5. Then gently place the mash on top. I’ve been taught to do so with a piping bag. You can try if you want.
  6. Now sprinkle it with the grated cheese.
  7. Bake for 30 minute, in a pre-heated oven at 190°.

 

Perfect on a cold winter night, with a good glass of red wine, great for kids as well. Basically, everybody is going to like it.