Cottage pie

INGREDIENTS

30 ml olive oil
5 ml crushed garlic
1 onion, diced
1 carrot, chopped
500 g mince
15 ml Worcestershire sauce
2.5 ml ground cinnamon
15 ml mixed herbs
Salt & freshly ground black pepper to taste
30 ml tomato purée
15 ml flour
250 ml beef stock
800 g potato, cooked & mashed
Pinch of salt
115 g LANCEWOOD® Medium Fat Plain Cream Cheese

METHOD

Add the olive oil, onion, carrot and beef to a pot. Place over a medium heat and fry for 10 minutes. Remove from heat and add the Worcestershire sauce, cinnamon, herbs, seasoning, tomato purée and flour. Mix until well combined. Add the beef stock and allow to simmer over a low heat for 10 – 15 minutes. Preheat the oven to 200°C. In a separate bowl, combine the warm mashed potatoes with the salt and Cream Cheese. Once the mince mixture has cooked, place it in a baking dish and top with mashed potatoes. Run lines across the mashed potatoes with a fork and bake for 20 – 25 minutes. Serve with a sprinkle of chopped parsley.

What is the difference between shepherds pie and cottage pie?

Traditional in Briton, a Cottage Pie referred to a beef layer topped with slices of potato (recreating the tiles of a cottage) and a shepherds pie referred to a lamb layer with mash on top. In recent times the difference has become slightly blurred, where cottage and shepherds just simply distinguishes whether the meat is beef or lamb, regardless of the type of potato on top. Now through personal experience, those in the US don’t use the term ‘cottage pie’ and refer to it as a shepherds pie  we at the Imagination ox catering offer you or version of the cottage pie. Our chefs have tweaked and perfected this recipe for your liking.