Whilst wondering what to do with the residual beef from my extra large Sunday lunch beef roast I fell across my lovely little tapas dishes and thought they’d make perfect mini cottage pies.
On that topic is it cottage or shepherd’s pie? After a quick google apparently beef is cottage and lamb is shepherd’s. Who knew?
So it really is as simple as browning off the bits of beef in a pan with butter. Coat them with flour and seasoning and add to the dishes. I the poured on some beef stock; dash of Worcester sauce and balsamic vinegar. I added a few peas then topped with mash potato (residual from sunday lunch).
Bake at 25 minutes at 200 degrees until golden brown.
Serve with veggies and gravy.
Oh and if you want my tapas dishes you can get them at:
Utopia Titan, M14013-000000-B01006, Tapas Dish 5.25″ (13cm) (Box of 6)