Shepherd's or Cottage Pie

• 2 onions (diced)
• 850g mince
• 150g carrots (diced)
• 250g mushrooms (diced)
• 3-4 sticks celery (diced)
• Cutting celery (or can use parsley, thyme or sage)
• Celery salt
• Black pepper
• 350ml stock
• 150ml red wine
• Gravy granules
• 3.5lb potatoes
• Butter

Peel, chop and put potatoes on to boil.

In a large shallow pan, put some oil and add onions and fry until softened.

Add mince, stir and bash so in small pieces and no clumps.

Once mince browned, add carrots, mushrooms and celery and saute on low until all cooked.

Add herbs and salt and pepper to season.

Add stock and red wine and leave to simmer so juices reduce.

Whilst simmering, if potatoes are cooked, drain and mash with butter, salt and pepper until smooth.

Add gravy granules to mince mix to thicken. Put in large dish (like the kind you would use for lasagne or a roasting dish), spoon mash potatoes on top and smooth out with fork, brush melted butter over the top. To finish off, place in oven around 180 degrees for 30-40mins until top goes golden brown

Print this post