Cottage Pie To Feed A Crowd
This hearty and comforting shepherd's pie is a classic crowd-pleaser that's perfect for feeding a hungry family or serving at gatherings. Layers of savory beef mince cooked with onions, carrots, and flavorful seasonings are topped with a creamy and buttery mashed potato crust. Baked until golden and bubbling, this dish is sure to warm your heart and satisfy your taste buds!
— Constant Cookbook
Ingredients
- 150ml/5fl oz sunflower oil
- 10 large onions
- 1kg/2lb 4oz carrots
- 5kg/11lb lean beef mince
- 300g/10½oz plain flour
- 4.5 litres/8 pints beef stock
- 2.8 litres/5 pints cold water
- 300g/10½oz tomato purée
- 4 dried bay leaves
- 4 tbsp Worcestershire sauce
- 8 tbsp finely chopped parsley
- salt and freshly ground black pepper
- 8kg/18lb floury potatoes
- 400g/14oz butter
- 450ml/16fl oz milk
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured.
- Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.
- Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.
- Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened.
- Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside.
- Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.
- Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt.
- Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork.
- Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges.
Prep Time
PT30M
Yield
Serves 40
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