A shepherd’s pie is made with minced lamb, whereas a cottage pie is made from minced beef. Award-winning chef Andrew Lipp, who has taken over the kitchen at the Killingworth Castle, Wootton, creates his cottage pies from chopped sirloin steak. The result is a delicious hearty dish a cut above the usual cottage pies created with mince. This is his recipe. YOU WILL NEED 1kg sirloin beef roasted rare 2 onions, 2 carrots chopped fine 2tsp rosemary chopped 1.5 litres beef stock Ground black pepper and salt 2 tsp plain flour Mashed potatoes for topping Oil and butter to sweat vegetables METHOD Dice beef, discarding fat or gristle.
Sweat onions and carrots in a little oil and butter until soft. Add rosemary and flour and cook for five minutes, stirring constantly.
Add beef and stock, season and cover. Simmer 20 minutes until thick.
Place in one large casserole dish or eight individual dishes and top with mash. Sprinkle with cheese if desired.
Bake at 180C for 10 minutes and serve with fresh vegetables.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here