This meat pie or casserole - also called Cottage Pie is very easy to make. It has a long history. Since the name of this pie is Shepherd's Pie, the lamb meat is necessary. There are a lot of people who aren't very fond of that kind of meat, but if some other meat is used the name of the pie must be changed...or we can be liberal and use any meat that we have at home :-)
Ingredients
- 1 chopped onion - I used leek
- 3 potatoes
- 2 tbsp of cream cheese
- 1 tbsp of flour
- 1 tbsp of Worcestershire Sauce
- 1 stock cube
- a pinch of pepper
- 1 carrot
- 1 cup of peas
- 2 cups of ground lamb
- 1 tbsp of tomato puree
- 1 cup of water
- 1 cup of milk
Method
Prepare the potatoes like for the mash potatoes and cook for at least 20 minutes in water until potatoes get soft. Mash the potatoes and add milk and cream cheese. In the meanwhile, fry the minced lamb with dice carrots, peas and onions, add water, stock cube, sauce, pepper and cook until the water evaporates. It's time for the tomato puree and the flour... stir it well and pour into the baking pan. Cover the lamb with mash potatoes, sprinkle it with red paprika and fresh parsley. Bake in a preheated oven on 400 F degrees for 25 minutes - until the top gets nice brownish color.
