The Melaniff Family Cookbook
Cottage Pie
Add peas and carrots - this will in effect make it a traditional Shepherd's Pie. Although bland it may be livened up with Worcestershire sauce or cayenne pepper.
500 g (1 Lb) minced lamb, mutton, beef, or pork.
6 potatoes, medium, peeled and halved
75 g (3 T) butter
1 onion, medium, peeled and finely chopped
300 ml (1 C) beef stock
salt and pepper
15 ml (1 T) corn flour
125 ml ( C) milk
Place potatoes in a saucepan with salted water to cover.  Cook until tender, and drain immediately.  Prepare mince while the potatoes are cooking.
Melt 25 g of the butter in a frying pan and fry the onion lightly in it.  Add the mince and stir until lightly browned.  Add stock and simmer gently for 30 minutes, then skim off as much fat as possible.  Season highly with salt and pepper. (Worcestershire, cayenne, etc.)
Thicken the liquid a little by stirring in the corn flour, mixed to a paste with a little water.  Boil for 3 minutes, stir constantly to prevent sticking. (Add 3/4 cooked peas and carrots.) Turn into an oven proof-dish in which the pie will be served. The meat must be cool enough to form a skin before the potato is put onto it.
Mashed the cooked potatoes with at least 25 g butter and enough milk to make it creamy. Season well.  When the mince has a skin, spread the mashed potatoes on top carefully, so that it does not sink into the mince.  The potato layer should be 2.5 - 4 cm (1 inch +) thick.  Mark the top with a fork, and dot with the remaining butter.  Bake for 30 minutes near the top of the oven so that the top of the potato is well browned.
Add 15 ml ( 1 T) tomato paste to the mince with the stock, orn sprinkle the potato topping with grated cheddar cheese before baking. 2000