Cottage Pie and Shepherd’s Pie

Name: Cottage Pie and Shepherd’s Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 225 g/ 8 oz onion, diced; 175 g/ 6 oz carrot, diced; creamy mashed potatoes to serve; 2 garlic cloves, chopped; 2 tsp dried oregano; salt and pepper; 2 tbsp Worcestershire sauce; 3 tbsp tomato ketchup; 300 ml/ ½ pint reduced beef or chicken stock or water; 450 g/ 1 lb canned chopped tomatoes; 1 bay leaf; 2 tbsp olive oil; 450 g/ 1 lb lean beef mince; 115 g/ 4 oz pancetta or unsmoked streaky bacon, cut into matchstick strips; 1 glass of red wine

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Method

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