Classic Cottage or Shepherd Pie

Cottage Pie or Shepherd Pie is always comfort food to me. Back in University days in Newcastle Upon Tyne, the stored bought Shepherd Pie would always be a comfort food during cold winter nights. 

I tried this recipe by a Singaporean Food Blogger, by the nickname, Guai Shu Shu. He got his recipe adaption using chicken from Life in the LoftHouse which is a beef recipe.  

The recipe yielded 2 big casserole of Pie, each could feed 4 of us. 

Meat Filling

500 grams of minced meat (beef, lamb, pork or chicken)
1 onion, chopped
3 cloves of garlic, minced
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of plain flour
2 tablespoons of tomato paste
1 cup of chicken broth or beef broth
1/2 tablespoon of Worcestershire sauce
1 tablespoon of mixed dried herbs (oregano, basil and etc.)
1 1/2 cups of mixed vegetables (peas, corns and carrots)
1 cup of shredded cheese

Potato Layer

About 1 kg of russet potatoes
2 tablespoons of butter
1/2 cup of milk
1 teaspoon of garlic powder  (optional)

180 C for 30 minutes or until cheese is melted evenly.
Rest 15 minutes before serving.

Pour the meat filling at the base, put some cheese, then layer with the pototes.