Though I wish I could be making Sheppard’s pie, the lack of affordable lamb mince means that a cottage pie is a more likely and more affordable option.
- 3 tbsp. veg oil (split between cooking stages)
- 2-3 rashers bacon (diced)
- 500 g. beef mince
- 1 can 4 bean mix ((optional) drained )
- 2-4 onions (finely diced (use more to stretch out dish))
- 2-3 carrots (finely diced)
- 2 celery stalks (finely diced)
- 1 cauliflower head (break apart into bite sized pieces (optional))
- 2 tbsp. tomato paste
- 1.5 cup red wine
- 2 cup beef stock (low salt)
- 1 tbsp. rosemary
- 1 tbsp. fennel seeds
- 1 tbsp. thyme leaves
- 1 large bowl potatoes (or sweet potatoes) (washed, peeled, quartered (about 3 large sweet potatoes or 5-7 reg potatoes))
- 1 cup milk
- 100 g. butter
- 2 large eggs
- 3-4 tbsp. sour cream
- freshly ground black pepper
- Heat cast-iron skillet over med-high and fry off bacon in a 1tbsp of oil, stirring often for 5-8min until browed and crisp.
- Add in beef mince, breaking apart, and stirring occasionally, allowing to brown for about 4min.
- (Optional) add strained can of 4 bean mix and let warm through.
- Use a slotted spoon to remove everything into a bowl and set it aside.
- In the same skillet, add anouther tbsp of oil and then fry off the onions, carrots and celery for 10-12 min (until soft and slightly browned)
- (Optional) add in bite-sized cauliflower and stir through.
- Add tomato paste, flour and stir through, allowing to cook out for 2min.
- Add red wine and deglaze the skillet (scrape brown bits from the pan) and cook out until the alcohol smell goes away (3-4min).
- Add stock and herbs, then stirring occasionally, allow to simmer and thicken into a gravy. Should take about 15-20minutes.
- Transfer to your baking dish (or separate into multiple dishes as required)
- Either boil or microwave the potatoes until a knife can easily pass through them.
- Strain and let steam dry while you take a piece at a time and use your potato masher and … mash. As you mash, add some salt to taste.
- Pre-heat oven to 200 deg C
- Once complete, let it cool for a couple of minutes while in a separate bowl mix the milk, eggs and sour cream until smooth.
- Once the potatoes have cooled to no more than warm, pour the milk mix in and mix completely. Add black pepper and adjust seasoning to taste.
- If using multiple containers measure out the required amount of potato onto the filling and smooth down.
- (Alternative) Using an icing bag and nozzle, create a decorative pattern with the potato on top of the filling. The more grooves the better as they become extra crispy.
- Finally, using a fork, drag it across the potato topping forming grooves down the entire length across the entire top. (Add cheese if you feel like it)
- Bake pie until the filling starts to bubble around the edges and the potato is crispy golden brown. (40min or so)
- If baking another day, cover and chill in the fridge. On the day you are cooking, take from the fridge a couple of hours before cooking to allow it to get close to room temp. (only store in the fridge for 3-4 days)