Interestingly as a Brit myself, there is always a debate over what contents makes up these pies.  What is agreed is that they are made from the leftover meat from a Sunday Roast.  Whether it be lamb or beef.  In short it is a meat pie, with a crust of mashed potato.

The term cottage pie, was in use by 1791, once potatoes has been introduced as an edible crop.  Whereas the shepherd’s pie was introduced until the 1870’s, which has more recently been synonymous with the cottage pie, regardless of whether the cook is using beef or mutton (lamb).

Adding a topping of cheese is a modern addition and many traditionalists say it should not be there.  Kids love it!  Throw also a Cumberland pie into the mix, which has a coating of breadcrumbs over the mashed potato topping with some added cheese to the top layer.

So, the consensus appears to be that a cottage pie utilises the roast beef and shepherd’s pie uses lamb.  I also think the origin from Shepherd’s pie could be linked to shepherds looks after sheep.  It seems that it is not that clear cut, sparking debate across the country.

At the end of the day, whatever meat you have leftover, it will create a great value favourite, which freezes beautifully and is a guaranteed crowd-pleaser!

This week I wrote down the recipe for making a cottage pie, as I had left over roast beef.  Read on to find the recipe below.

minced beef cottage pie
Cottage pie
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A great crowd pleaser, utilising left over beef. Great for freezing and will bcome a family favourite with toppings of mash potato and optional cheese.
Servings
6
Prep Time
20min
Cook Time
20min+ grilling time
Servings
6
Prep Time
20min
Cook Time
20min+ grilling time
minced beef cottage pie
Cottage pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A great crowd pleaser, utilising left over beef. Great for freezing and will bcome a family favourite with toppings of mash potato and optional cheese.
Servings
6
Prep Time
20min
Cook Time
20min+ grilling time
Servings
6
Prep Time
20min
Cook Time
20min+ grilling time
Ingredients
Servings:
Units:
Instructions
  1. In a large frying pan, add the olive oil, along with the onions and gently fry until they are translucent and soft. Add your bay leaf and add the mince, frying until browned.
  2. Add the vegetables and fry for several minutes (it's ok to add the peas frozen). I partially steam or cook the carrots in the microwave, before adding as they take longer to cook than the rest of the veg.
  3. Add the tomato, gravy/stock and worcester sauce and simmer for several minutes. If the sauce is too thin, add a tsp of cornflour with water and cook for several further minutes and you should start to see it thicken. You are looking for the consistency of gravy. Season with salt and pepper. Then set aside.
  4. Peel and cook your potatoes, adding salt to season and cook until just soft. Drain and then mash, adding butter/oil and a dash of milk. Season well.
  5. With your meat/gravy sauce in an ovenproof dish, gently place the mashed potato over the meat and with the back of a fork, even out, until the top is completely covered. Add optional grated cheese if you wish.
  6. If the vegetables are adequately cooked to your choice, you just need to grill until the cheese/potato is browned, otherwise place in the oven at 160F/180C, Gas 4 for around 20 minutes and then grill for a crispy topping.
Recipe Notes

If you have leftover gravy and roast beef from that Sunday roast, you will need to greatly reduce your frying time.

Cottage pie is fine for freezing any left overs.

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Nutrition Information

Amount Per Serving
Calories 485kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
20g
7g
896mg
48g
6g
6g
29g
31%
35%
37%
16%
24%
58%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
title

Nutrition Information

Amount Per Serving
Calories 485kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
20g
7g
896mg
48g
6g
6g
29g
31%
35%
37%
16%
24%
58%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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