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Dish of minced meat
baked with mashed potatoes on top. In the strict sense of the words, we should call the dish using lamb as Shepherds pie, and the one with beef as Cottage pie, but either will do. I use beef for lamb is hardly available at superstores in Japan. |
450g (1 lb.) beef, minced (lamb is preferable, if available.)
1 onion, chopped
1 canned tomato
1 stock cube
1 tablespoon Worcestershire sauce ('Lea & Perrins' brand is preferable)
100 cc Red Wine (option)
1 tea spoon plain flour
1 tea spoon Nutmeg
1 tea spoon Curry Powder
Salt & Pepper to taste
450g (1lb) Potato, diced
3 table spoons milk / double cream / single cream
20-30g (1oz.) butter
salt & pepper to taste
Heat oil in a large saucepan. Saute chopped onion and minced meat. Add plain flour, nutmeg, curry powder, salt & pepper, and saute until cooked. Add tomatoes (with their juice), Worcestershire sauce, red wine, and stock cube. Stirring constantly, Simmer uncovered until sauce has thickened. Pour mixture into a casserole.
Set oven to 180-200C(375F). Boil diced potatoes until tender. Add butter, milk (cream) salt & pepper to boiled potatoes, and mash the mixture well. Pour mashed potato over meat mixture. Bake for about 20 minutes or until light golden on surface.
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