The meat mix for these pies is critical. I guess it’s just about acceptable to buy a packet of mince (lamb for shepherd’s pie, beef for cottage pie) and whack it in, but it’s not really in the spirit of the elevation of this dish to something more than you’d get in the school canteen.
If you have some leftover meat this is ideal to add to some mince as meaty chunks are essential. If not then dice a bit of braising steak/stewing lamb cut into small chunks and add that instead. And ou know what, you’ll be very happy with that – however, if you really want to up your game, you should slow roast a shoulder of lamb, or a brisket/blade/chuck of beef in advance and do away with mince altogether!
Preheat the oven to 150ºC. In a snug-fitting high-sided roasting tray, rub the joint all over with a little oil and a good pinch of sea salt and pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. Take it out and let it cool before you start…
[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 750g of meat [/icon_list_item] [icon_list_item type=”check”] Herbs (rosemary for lamb, thyme for beef) [/icon_list_item] [icon_list_item type=”check”] 2 or 3 carrots [/icon_list_item] [icon_list_item type=”check”] A couple of medium onions [/icon_list_item] [icon_list_item type=”check”] A stick of celery [/icon_list_item] [icon_list_item type=”check”]2 tblsp of plain flour[/icon_list_item] [icon_list_item type=”check”]2 tblsp of dark muscavado sugar[/icon_list_item] [icon_list_item type=”check”]2 tblsp of tomato puree[/icon_list_item] [icon_list_item type=”check”] 300ml of stock [/icon_list_item] [icon_list_item type=”check”]330ml bottle of Guinness or dark ale for cottage pie / pale ale or wheat beer for shepherd’s pie (alternatively use a large glass of red wine for either pie)[/icon_list_item] [icon_list_item type=”check”]2 tblsp of worcester sauce[/icon_list_item] [icon_list_item type=”check”]1 tblsp soy sauce[/icon_list_item] [icon_list_item type=”check”]1 tblsp tamarind paste[/icon_list_item] [icon_list_item type=”check”]2 tblsp apple puree (google how to make this)[/icon_list_item] [icon_list_item type=”check”]1 tsp ground nutmeg[/icon_list_item] [icon_list_item type=”check”]1 tsp ground ginger[/icon_list_item] [icon_list_item type=”check”]1 tsp ground cloves[/icon_list_item] [icon_list_item type=”check”]A big handful of pearl barley[/icon_list_item] THE TOPPING:[icon_list_item type=”check”]A swede (or a butternut squash is also nice)[/icon_list_item] [icon_list_item type=”check”]Floury spuds[/icon_list_item] [icon_list_item type=”check”]100g of butter[/icon_list_item] [icon_list_item type=”check”]100ml single cream[/icon_list_item] [icon_list_item type=”check”]1 egg yolk[/icon_list_item] [icon_list_item type=”check”]50g fine grated cheddar[/icon_list_item] [icon_list_item type=”check”]50g crispy shallots (see notes)[/icon_list_item] [/icon_list] [/alert]
FOR THE FILLING:
- Chop all your veg, if you’re going the joint route, keep it chunky, if you’re using mince, chop it smaller. Get it frying in a good glug of olive oil on a low heat for 10 mins or so
- Take the joint out of the roasting dish and roughly chop it. Add some water to the pan and scrape off what you can with a wooden spoon straight into the pan with the veg.
- Add the meat and any bones along with the stock and the booze. Whack in all the other ingredients, season heavily, bring to the boil, put the lid on the pan and simmer for an hour
- The aim is to get a lovely looking stew with a gravy that’s neither too thick, nor too thin. To bring out the flavours, this involves reducing the liquid by about half. You’ll need to use some skillz to manage how long the lid is on and off for, bu generally it’ll be off for the last half hour
FOR THE TOPPING:
- Boil up the spuds and swede – or roast the squash
- Mash up the veg with the egg yolk, butter and cream until smooth (add the cream gradually to avoid the mash becoming too sloppy)
ASSEMBLY:
- Preheat oven to 170 degrees
- Add your filling to a large dish (or individual ones) and spread the mash over the top
- Use a fork to make some plough lines in the top of the mash, then sprinkle over the cheese
- Bake in the oven for 30 minutes
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