What she’d tell you
Lamb makes it a shepherd's pie and beef makes it a cottage pie, and people will argue about this until the end of time. What matters is that the mash goes on in ridges so the peaks go brown.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Peel and quarter the potatoes and put them on to boil in salted water, 20 minutes until a knife slides through.
Meanwhile, brown the lamb in a wide pan over high heat for 6 minutes. Do not stir it much.
Add the diced onion and carrot and cook 8 minutes until softened.
Pour in the broth and add the mustard and salt. Simmer uncovered 15 minutes until it thickens to a gravy. Stir the peas through at the end.
Drain the potatoes, let them steam dry a moment, then mash with the butter and milk. Season well.
Tip the filling into a dish, spoon the mash over, and drag a fork across the top in ridges. Bake at 200°C for 20 minutes until the peaks are brown.
If you haven’t got it
Ground Lamb
ground beef, and then it is a cottage pie
Milk
more butter, or a splash of the potato water
Keeping it
Three days in the fridge.
180°C for 25 minutes, covered until the last five so the top crisps again. Freezes well unbaked.
