The traditional cottage pie or shepherd’s pie is a meat pie with mashed potatoes as the crust, as potato is a cheaper food then. This recipe is not truly the traditional cottage pie, for simplicity, I do not bake it, but simply heat it up in a warm steamer or toaster.
(The preparation of the whipped potatoes is as the other post, but I’ll just repeat here for completeness.)
Ingredients (Serve 2)
- 4 potatoes
- 1 table spoon butter
- ¼ – ½ cup milk
- 2 slice cheese
- 150 grams minced meat (beef or pork or chicken or lamb)
- ¼ teaspoon salt
- 1 1/2 table spoon tomato sauce
- 1 1/2 tablespoon oyster sauce or mushroom sauce
- 1 teaspoon sugar
- 1 tablespoon light soya sauce
- ½ cup water
- 1 teaspoon corn flour
- 2 tablespoon cooking oil
- ½ big yellow onion
- Peel potato and remove the eyes. Cut into chucks, steam for 30 mins until soft.
- While it is still hot, put the potatoes in a pot or big bowl, add in butter and mash it thoroughly by pressing down with a potato masher. Add in milk, ¼ cup first, and start mashing the potato till smooth, adding more milk a little at a time until the required soft and smooth texture.
- Peel onion and chopped into small pieces.
- In a bowl, mix ingredient 6 to 11. Add in corn flour. To prevent lumping, do not stir immediately, let the corn flour slowly sink to the bottom, then stir.
- Heat up a frying pan or a sauce pan. Add oil and onions and fry till fragrant.
- Add in minced meat and stir fry until cooked. Pour in the gravy from step 4. Allow it to boil for a 5 mins and thickens. And remove from heat.
- In a bowl or plate or baking dish. Put the cooked minced meat at the bottom. Then top and cover with whipped potatoes. Put the slice cheese over the potato. Put in a toaster oven, or steamer, with low heat for 3 mins to melt the cheese.
- Alternatively, you can also keep the minced meat aside, and pour over the potatoes after the cheese has melted.
- Serve warm