-
Carrot (finely chopped):
1.000000
Garlic (minced):
2.000000
cloves
Olive oil:
1.500000
tbsp
Onion (finely chopped):
1.000000
1.
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, cook for 1 minute. Then add carrots. Cook for 3 minutes or until softened and sweet.
-
Ground lamb:
750.000000
g
2.
Turn heat up to high. Add ground lamb (or beef for Cottage Pie) and cook, breaking it up as you go, until browned.
-
Worcestershire sauce:
1.000000
tbsp
Beef bouillon cube (crumbled):
1.000000
Beef stock/broth:
2.000000
cups
Plain/all purpose flour:
0.250000
cup
Red wine:
0.500000
cup
Tomato paste:
0.250000
cup
3.
Add flour and mix in. Add tomato paste, beef stock/broth, red wine, crumbled beef bouillon cube, and Worcestershire sauce. Stir well.
-
4.
Bring to a simmer, then turn down heat so it is simmering rapidly (medium heat recommended). Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy.
-
Frozen peas:
1.000000
cup
Pepper:
to taste
Salt:
to taste
5.
Adjust salt and pepper to taste. Transfer the filling to a 1.5-liter / quart pie baking dish. Stir through frozen peas.
-
6.
Preheat oven to 180°C.
-
Potato (peeled, cut into 2.5cm cubes):
1.200000
kg
7.
Cook peeled and cubed potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on a turned-off stove. Allow to steam dry for 30 seconds or so.
-
Butter:
2.000000
tbsp
Milk (whole or low fat):
0.660000
cup
Pepper:
to taste
Salt:
to taste
8.
Add butter and mash until melted, then add milk, salt, and pepper. Mash until it's soft and smooth (spreadable, but not sloppy), adjusting with a touch more milk if required.
-
Butter (melted):
2.000000
tbsp
Grated parmesan (optional):
2.000000
tbsp
9.
Spread mash onto the pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan cheese (optional) and drizzle with melted butter.
-
10.
Bake for 30-40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
-
Fresh thyme leaves (for garnish, optional):
to taste
11.
Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
