Cottage pie is a British classic, and a staple in many family homes. It's a melancholy beating dish with lots of savoury goodness. Now, I actually have 2 cottage pie recipes up my sleeve, both of which are exactly the same, except my lazy version is made using top quality beef mince, and my not so lazy version uses hand chopped beef shin, which is the one i'm showing you today.
You might be wondering why i'm using beef shin in a cottage pie, rather than mince. Well, before the days of mincing machines - which are basically a torture device for not so edible cuts of meat, hand chopping beef, or using up leftovers was the way it was done.
I also don't add any tomato based stuff to my cottage pie either, I believe it doesn't need it. It's all about the beef, and good quality stock, a few diced veg, bay leaves, Worcester sauce for a bit of background tartness, and frozen peas for a bit of sweetness. It's not supposed to be a bolognese!
Be careful with the seasoning, I only added pepper to the cottage pie filling, because there's plenty of salt in the stock already. If you are using a different stock however, you may want to add a touch of salt to the mix before you top it with the mash.
Which brings me on to the mash topping for the cottage pie. I used a variety of potato called Picasso, which seems to have produced a really top notch mash, and is now one of my favourite varieties for it. They also make fantastic chips as well, dare I say it...better than Maris piper!
A question I see, that gets asked a lot on youtube and various forums, 'What's the difference between a cottage pie and a shepherds pie?' Well it's very simple....
★COTTAGE PIE - is made with beef
★SHEPHERDS PIE - is made with lamb
𝐓𝐨 𝐦𝐚𝐤𝐞 𝐦𝐲 𝐜𝐨𝐭𝐭𝐚𝐠𝐞 𝐩𝐢𝐞 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐧𝐞𝐞𝐝
►450g of beef shin or good quality mince (ground beef)
►1+1/2 tbsp of plain all purpose flour
►1kg of potatoes (a good mashing variety)
►About 550ml of good beef stock (make a little more in case you need i…