Cottage Pie, sometimes called Shepherds Pie (though technically not the same thing, Shepherds Pie is made from mutton/lamb) is an old classic, loved by young and old with a history that dates back to 1791.
I love doubling up on my Bolognese sauce, the recipe which you can found here, and then served half one night with spaghetti and then follow it a day or two later this this Cottage Pie.
- 8 large potatoes (peeled and cut into 1 inch chunks)
- 1 cup of peas (fresh or thawed is frozen)
- 18 oz of bolognese sauce (see recipe above.)
Step 1: Preheat your oven to 390°F. Place a pot of salted water, add the potatoes and bring to the boil, cook for 20 minutes, then drain, returning to the pot, adding the butter and mashing the potatoes.
Step 2: Reheat the bolognese sauce, add the peas and combine well. Add the contents to an oven proof dish, top with your mashed potatoes and bake for 20 minutes, until the potato is starting to brown.