- I didn´t want to translate the word cottage into Spanish. A house in the countryside could sound a bit posh when, when this recipe is one of the most humble, but on the other side, a great speciality of British cookery. The first cottage pies were known to have been in use around the 18th century, country people used to eat them, as a way to use their beef leftovers, covered with mashed potato when potato was introduced as an edible crop affordable for the poor. The term "Sheperd´s pie" appeared when the meat used to make it was lamb. This term has been used synonymously with "cottage pie", regardless of whether the principal ingredient was beef or mutton.
- Tomorrow is San Sebastián´s day. We, grown ups, will celebrate it playing a fake drum at 12.00a.m. after dinner.
Pero los niños
- But children,
- will play the drums tomorrow in a huge parade with all the schools participating, like my children did years ago.
Aceite de oliva
1 cebolla grande, muy picada
2 puerros picados
2 dientes de ajo, picados
500 gramos de carne de vaca picada
1 cucharada de harina
1 puñado de guisantes congelados
500ml de caldo de carne (yo he usado uno de verduras que tenía)
2 cucharadas de salsa Worcestershire
2 zanahorias peladas y cortadas
200 gramos de champiñones, pelados y cortados en cuartos
1 kilo de patatas, peladas y cortadas
Sal para sazonar al gusto
- INGREDIENTES SERVES 4
- Olive oil
- 1 onion, finely chopped
- 2 leeks, finely chopped
- 2 garlic cloves, chopped
- 500g minced beef
- 1tbsp plain flour
- 1 handful of frozen peas
- 500ml beef stock (I´ve used a veggie stock I had in the fridge)
- 3 carrots, peeled and sliced
- 1kg of floury potatoes, roughly cut
- Milk, to mash
- Salt to season
Calentar el aceite en una sartén y freír la cebolla y el puerro a fuego medio durante 10 minutos o hasta que están blanditos.
- Heat the olive oil in a large pan, and fry the onion and the leeks over medium heat for 10min until softened.
- Add garlic and cook for 1min. Add beef to the onion pan, break it up with a wooden spoon) and brown throughly.
- Stir in the flour, followed by the stock, the carrots, the mushrooms, the Worcestershire sauce and the peas. Bring to the boil and cook over low heat for 20min.
- Meanwhile, put potatoes into a large pan of salted water. Bring to the boil, then cover and simmer for 20min. Drain and put back into the empty pan. Mash until smooth, then add enough milk to get a spoonable texture. Season. Preheat the oven to 200º.
- Spoon meat mixture into a rough ovenproof dish, cover with the mashed potato and cook in the oven for 20min or until piping hot and the topping is golden brown. Serve immediately.
- The best thing about this recipe is that at this point, we can cover the pie in mash, then cool completely, wrap well in clingfilm and then freeze for up to 3 months. To serve, defrost in the fridge overnight, then complete recipe, cooking for 30min until pipping hot.