This is the authentic English version of Shephard's pie, traditionally made with lamb. Feel free to substitute ground beef for an authentic English Cottage pie!
1 onion, diced
1 tablespoon olive oil
1 lb. lamb, minced or ground (or ground beef)
1 clove garlic, minced
1 large carrot, diced
1 beef stock or bouillion cube
1 lb. chopped tomatoes
1 tablespoon flour
3 tablespoons tomato paste
pinch of salt and pepper
3 cups mashed potatoes
Make Ahead Preparation:
In a heavy bottomed saute pan, heat the olive oil. Add the onion, garlic and carrot and cook until soft making sure not to brown the garlic.
Add minced lamb or beef and stock/bouillion cube. Cook over medium heat until the meat is brown and shows a crumbly texture.
Stir in the tomatoes and tomato paste, and add the flour. Reduce heat to medium-low and simmer, stirring occasionally, for about fifteen minutes, or until thickened.
At this point, the meat mixture can be cooled and frozen for several weeks.
The mashed potatoes can be refrigerated in an airtight container for up to four days.
Last Minute Assembly:
Spread the meat mixture in the bottom of a deep casserole or pie dish.
If the potatoes were refrigerated, you may have to add some milk to them to soften them up.
Spread the potatoes over the meat mixture, being sure to get a good "seal" at the edges. Brush potatoes with melted butter.
Bake in a 350 degree oven until the pie is heated through and the potatoes are lightly browned.