Shepherd's Pie and Cottage Pie

Shepherd's Pie and Cottage Pie are popular meat pies enjoyed in the UK and Australia. While similar in concept, they have distinctions rooted in their historical origins and primary ingredients.
The fundamental difference lies in the type of meat used, with Shepherd's Pie traditionally made with lamb and Cottage Pie made with beef. The preparation and other ingredients are quite similar, showcasing the comfort and heartiness of these classic British and Australian dishes.

The video by https://natashaskitchen.com/recipes/ shows a classic way of cooking, the recipe and method below shows the multi-function microwave way of making it. 

SHEPHERD’S PIE

Ingredients: Serves 4

• 1 medium onion, chopped
• 2 carrots, chopped
• 25 g butter
• 350 g lamb or beef mince
• 300 ml hot lamb or beef stock
• 3 ml Worcestershire sauce
• 5 ml tomato purée
• 15 ml cornflour
• salt and pepper
• 675 g potatoes, cubed
• 135 ml water
• 30 ml milk
• 25 g cheese

Dish: 1 x medium Pyrex® casserole dish with lid,
1 x large Pyrex® casserole dish with lid,
1 x square Pyrex® dish 22 x 22 cm
Accessory: Enamel tray

Method:

1. Place onion, carrots and butter in medium casserole dish. Cover and cook on 1000 W for 3-5 minutes or until soft.
2. Add mince to vegetables and mix well. Mix together stock, Worcestershire sauce and tomato purée, pour over mince and season to taste. Cook on 1000 W for 5 minutes. Add cornflour, cook on 1000 W for 5-7 minutes or until thickened. Transfer to square Pyrex® dish.
3. Cook potatoes with water in large casserole dish, covered on 1000 W for 7-8 minutes. Drain and mash well with the milk and spread on top of the meat, using a fork to make a pattern on top.
4. Sprinkle with cheese, place on enamel tray and cook on Combination: Convection 190 °C + 100 W for approx. 15-20 minutes or until top is crisp and golden.

Recipe from Panasonic Cook Book.

Enjoy