Shepherd’s Pie Casserole of Ground Beef and Mashed Potatoes

Shepherd’s pie, or cottage pie, was originally a simple meal made from leftover meat from the previous day. The British, a nation of thrifty merchants, didn’t want to waste anything. Even today, this simple dish, which is especially popular with children, is made from cooked beef, mutton or lamb.

The meat is finely chopped and covered with mashed potatoes. How much meat and how much mashed potatoes are put on the table depends entirely on what you have on hand. If you don’t have leftover meat from the day before, you can use fresh mince, just like Molly Probert and the many small pubs make where shepherd’s pie is served as a light lunch.

Pick the ground beef into small pieces. Peel and coarsely chop the onions. Place the mince and onions in a lightly greased gratin dish, sized to hold just as much of the mashed potatoes later. Season lightly with salt and season with pepper. Fry the minced beef in a heated oven at 180 °C (convection oven 160 °C) for about 30 minutes. Knead the lard with the flour and stir both into the minced beef.

This should bind the liquid that has accumulated in the gratin dish. Cook the mince for another 30 minutes. Meanwhile, prepare the mashed potatoes. Rinse the potatoes, peel them and cut them into large pieces on the spot. Cook them in lightly salted water. Drain off the water and let

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