About the Recipe
Pie baked in the oven and made of minced lamb under a mashed potato crust.
Shepherd’s pie or cottage pie.
Basically, it is an English meat pie with a crust made from mashed potato, and originally leftover roast meats were used from Sunday, with leftovers turned into pie on Monday. Originally, the dish was lined with mashed potatoes and used for the crust.
Cottage pie uses beef, and lamb is used in shepherd’s pie.
Similar dishes are made in North America, a variant known as cowboy pie or Chinese pie. In France – Hachis Parmentier. As far as the Middle East to Russia, similar dishes are found and are available, and in Australia – meat pie, in New Zealand – potato pot pie.
As to the true origins, it is unknown, but it can be assumed that with the introduction of potatoes in the 18th century, this marked the start of the shepherd’s pie. Some believe that it would have originated in the North of England and Scotland, where there is a lot of sheep farming. It must be said that, in terms of historic notes and reference, cottage pie appeared before shepherd’s pie. Interestingly, cottage refers to a modest dwelling.
Ingredients
Lamb mixture
140g chopped onions
1 clove Garlic
2 medium sized carrots
2 tbsp olive oil
50g butter
1 bay leaf
½ thyme sprigs
500g minced lamb
1 tbsp tomato puree
35-50ml – worcestershire sauce
2tsp chopped parsley
400 – 450 ml stock
240g peas
Mashed potatoes
500g peeled cubed potatoes
120ml milk
80 - 100g butter
2 egg yolks
salt as needed
Egg milk wash
Preparation
For the filling
Sweat onions in butter and olive oil
Add carrots and continue cooking,
Add thyme and bay leave.
Add lamb mince breaking it up as it is browning.
Add tomato puree and combine, stirring continuously
Add worcestershire sauce
Add stock
Cook for approximately 30 min ensure that not all the stock cooks away, the sauce must have a nice thick consistency.
Add peas
Check seasoning and adjust.
Remove bay leave (optional)
For the mash
Place peeled and cut potatoes into cold water.
Bring to a slow simmer until potatoes are soft about 20-30 min
Drain the water.
Push through a potato ricer or mash
It is best to do this while the potatoes is still warm.
Warm milk and butter until the butter has melted.
Add mashed potatoes, mix thoroughly.
Warm through add egg(optional) remove from heat and work egg yolks into the mixture adjust seasoning as needed.
Assembly
Preheat oven to 180-190°C
Pour the meat mixture into an oven proof dish.
Spoon mixture onto lamb mixture and spread out to cover lamb mixture. A piping bag can be used for this as well.
Smooth then if wanted decorative lines can be drawn with a fork.
Bake for 30 minutes until a golden crust forms.
Remove from oven and let it stand for a couple of minutes.
Notes
Egg is not essential for the mash but it does enrich the mixture and assists in the browning of the crust. It is also not essential to use as milk wash for the crust.
On potatoes mealy types work great as it breaks down into individual cells (more dry starch in cells) when mashed this gives a larger surface that needs to be covered this is where fat works wonders in producing a creamy consistency. Generally great for fried, baked as well as mashed.
When using waxy potatoes more gelated starch is released this will take a lot more work to ensure the same amount of butter is absorbed. Great for gratins, bakes and salads.
Potatoes should never be boiled in rapid boiling water, always start potatoes in cold water this will allow the heat to be distributed slowly and will give a uniform texture through out.
Options
Use grated parmesan in mash or even try a little grated cheddar ontop of the mashed potatoes.
Add chopped chives or spring onion to the mash.
Add some sweetcorn to lamb mixture.
For a more rich lamb filling substitute half the stock mixture with wine
Replace some of the milk in the mash with cream for a richer mixture.