Ninja Recipes UK

Shepherd’s Pie / Cottage Pie

AuthorNinja R.
RatingDifficultyIntermediate

The most tasty comfort food in one pot. Choose whether you use lamb or beef mince, whatever you prefer

ShareSaveShareShareBigOven

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 kg PotatoesCut in quarters
 500 g Mince Beef or Minced Lamb
 2 OnionsDiced
 3 Carrots (medium/large)Diced in cubes
 100 g Frozen Peas
 2 Garlic ClovesCrushed or Chopped
 200 MushroomsSliced
 1 tbsp Brown Sauce
 1 tbsp Tomato Sauce
 1 tsp Mixed Herbs
 2 tbsp Flour
 500 StockUse beef stock for Beef or lamb/vegetable stock for Lamb

Make The Mashed Potatoes
1

Put around 500ml water in pot. Put potatoes in crisper basket or vegetable basked. Pressure cook on high for 6 minutes. Quick release the steam.

2

Transfer to a pan to actually mash as normal with some butter and seasoning and leave this on the side.
Empty the water out of the pot and give it a wipe.

Make The Meat Base
3

Put some oil (just a bit) and the place the onions, carrots and minced beef/lamb in pot. Put on Sear/Saute on High - cook for about 8 mins stirring halfway, this will just soften the onions/carrots and brown the mince

4

Add in the garlic and mushrooms, stir through and cook for around 2 mins. Turn off the Sear/Saute

5

Add the flour, mixed herbs, brown sauce and tomato sauce. Add some salt and pepper to your taste. Stir through until you can no longer see the powder and pour the peas on top

6

Gently pour over the stock - DO NOT STIR

7

Pressure cook on high for 5 mins. Quick release the steam.
Now stir through and your base is ready

Finishing Off
8

Spoon the mash that you made earlier over the meat base evenly but don't make it too smooth - leave it a bit rough

9

Grill on 190C for around 10 mins to crisp off the top, keep lifting the lid to check on it but it is personal choice how crispy you want the top

CategoryCuisineCooking Method

Ingredients

 2 kg PotatoesCut in quarters
 500 g Mince Beef or Minced Lamb
 2 OnionsDiced
 3 Carrots (medium/large)Diced in cubes
 100 g Frozen Peas
 2 Garlic ClovesCrushed or Chopped
 200 MushroomsSliced
 1 tbsp Brown Sauce
 1 tbsp Tomato Sauce
 1 tsp Mixed Herbs
 2 tbsp Flour
 500 StockUse beef stock for Beef or lamb/vegetable stock for Lamb

Directions

Make The Mashed Potatoes
1

Put around 500ml water in pot. Put potatoes in crisper basket or vegetable basked. Pressure cook on high for 6 minutes. Quick release the steam.

2

Transfer to a pan to actually mash as normal with some butter and seasoning and leave this on the side.
Empty the water out of the pot and give it a wipe.

Make The Meat Base
3

Put some oil (just a bit) and the place the onions, carrots and minced beef/lamb in pot. Put on Sear/Saute on High - cook for about 8 mins stirring halfway, this will just soften the onions/carrots and brown the mince

4

Add in the garlic and mushrooms, stir through and cook for around 2 mins. Turn off the Sear/Saute

5

Add the flour, mixed herbs, brown sauce and tomato sauce. Add some salt and pepper to your taste. Stir through until you can no longer see the powder and pour the peas on top

6

Gently pour over the stock - DO NOT STIR

7

Pressure cook on high for 5 mins. Quick release the steam.
Now stir through and your base is ready

Finishing Off
8

Spoon the mash that you made earlier over the meat base evenly but don't make it too smooth - leave it a bit rough

9

Grill on 190C for around 10 mins to crisp off the top, keep lifting the lid to check on it but it is personal choice how crispy you want the top

Shepherd’s Pie / Cottage Pie

Leave a Reply