This recipe is one that my maternal grandmother often used, and she meticulously typed it out.
The minced meat component of this recipe is my go-to when I want to create a filling for pancakes. In the past, I've also used it for toasted sandwiches and Vetkoek.
Ideas, Advice and Suggestions
Potatoes -Most types of potatoes are suitable, but those recommended for mashing are preferable to avoid a grainy texture.
Beef Mince - I've only prepared this with beef mince. I usually opt for lean mince, but I avoid the ultra-lean variety because it often requires adding oil during frying.
Onion - Yellow or Brown onions work well
Water and /or White Wine -I typically use a dry white wine; I have tried red wine, but the outcome was not satisfactory.
Bisto - This is one of those products not labeled as gluten-free, yet the ingredients listed on the box do not mention gluten. This applies only to the original Bisto, as all the newer versions contain gluten.
Flour or Corn Starch -Cornstarch is effective, but if gluten isn't a concern, then flour is also acceptable.
Tabasco -I can detect even a few drops, but if your tolerance is higher, you might need to add more.
Cottage Pie
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4-5
Level of Difficulty: Easy
The Origin of the Recipe: Grandmother
Diet: Gluten-free
This is my grandmother's Shepherd's Pie recipe (I'm aware it's not traditional Shepherd's Pie as it doesn't contain lamb), modified with a few tweaks to make it gluten-free and to omit ingredients I don't use. The minced meat component has evolved into a versatile addition to other dishes.
Ingredients
- 4 Large Potatoes
- 500g beef mince
- 1 large onion
- 1 cup of water for gravy (or ½ cup water and ½ cup white wine)
- 2 teaspoons Bisto
- 2 teaspoons flour or cornflour
- Few drops of Tabasco sauce
- Salt and Pepper to Taste
Instructions
- Peel potatoes and put on to boil, steam or cook in a pressure cooker.
- Dice onion, heat a teaspoon of fat or oil and fry the onion until golden brown.
- Remove from and brown the mince in the pan.
- Remove mince and make gravy by mixing Bisto and flour with a little water, add Tabasco and salt and mix in the rest of the water and the wine in the frying pan until boiling.
- Mix in the mince and onions and leave on low heat.
- Pre-heat oven to 150°C to 160°C (Medium).
- When potatoes are cooked, mash first with butter then add some milk until they are fairly soft. Add salt and pepper to taste.
- Grease pyrex dish and put meat mixture in. Fork the potatoes over the top and bake for about ½ to ¾ hour.
Notes
The original recipe calls for Angostura Bitters and Tabasco Sauce, but if you're out of Tabasco, you can substitute it with some red or black pepper.