Transfer the cooked meat into an ovenproof shallow casserole dish. Preheat the oven to 425 °F. Arrange a layer of the blanched potato on top of the beef mixture and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.. Cook until thick and reduced, about 30 minutes. Stir in frozen peas and assemble the pie. Top with sliced potatoes, season with salt and black pepper and drizzle with melted butter. Cook until the potatoes are fork tender and slightly crispy. Sprinkle fresh parsley and serve after 10 minutes.
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Preheat the oven to 425f/220C. Arrange a layer of the blanched potato on top of the beef mixture. Thoroughly mix the flour into the cream (being sure not to leave any lumps) In a saucepan, heat up the cream garlic, nutmeg and some salt and pepper. bring to a simmer and allow to thicken.. Didn't know what to cook, so I whipped up this delicious cottage pie with the ingredients I had on hand. Did you know? Shepherd's pie should only be named as.
