Cottage Pie and Shepherd’s Pie

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Until only fairly recently, cottage pie, made from minced beef, and shepherd’s pie, made from minced lamb, used to appear with monotonous regularity during the early part of the week as easy ways of using up the leftovers from the Sunday joint. The following recipe delivers a rather special cottage pie.


  • 115 g/ 4 oz pancetta or unsmoked streaky bacon, cut into matchstick strips
  • 450 g/ <


Fry the pancetta or bacon in a hot frying pan until they are almost crisp, then transfer to a saucepan. Brown the beef mince in the first pan and add them to the saucepan. Add the olive oil to the bacon fat and fry the onion, carrot and garlic in it until soft but not brown, adding them to the saucepan when done.

Deglaze the frying pan with the red wine and add this also, topping up to