Shepherd’s pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and the 19th century, although some writers insist that a shepherd’s pie should contain lamb or mutton, and a cottage pie, beef.
According to the American Merriam-Webster dictionary the first known use of the term was in 1854. In British usage in the 1850s the term referred to a Scottish dish that contained a mutton and diced potato filling inside a pastry crust. This recipe goes back to that early version, by using a puff pastry crust.
It really makes for a great twist on a traditional dinner.
- 1 medium onion finely diced
- 30 oz minced lamb (or beef)
- 2 tbsp plain flour
- 1 1/2 cup vegetable stock
- 2 tbsp Worcestershire sauce (Pareve)
- 2 tsp seedy mustard
- 1 tsp mixed herbs
- 2 tbsp tomato paste
- 2 cups of frozen diced veggies (peas, corn and carrots)
- 3 lb. potatoes, boiled and mashed
- 2-3 sheets frozen puff pastry. thawed
- In a large fry pan cook the diced onion in a little oil until soft.Add the minced meat and cook, breaking up the lumps, until well browned.
- Add the flour and stirring cook the meat and flour mixture over a medium heat for 2 minutes.
- Add the vegetable stock, pareve worcestershire sauce, tomato paste, mustard and herbs and stir through.
- Add the frozen veggies and cook over a low heat for 20 minutes, adding a little extra water if needed.
- Preheat your oven to 410 F.
- Grease a large pie dish or lasagna dish and line the bottom and sides with puff pastry sheets.
- Spoon in the meat mixture and top with mashed potato.
- Bake in a hot hot oven for 20 minutes, or until the edges of the pastry are golden, then reduce the heat to around 350 F and bake for a further 20 minutes.