Cottage Pie

 

Cottage pie

Cottage pie is something we ate quite a few times when I was still living with my parents, but in my adult life I have only made it twice. I think that needs to change and I hope sharing this cottage pie recipe with you will inspire me to make cottage pie again.

Ingredients

3 tbsp olive oil
1¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato paste
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves

For the mash
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

Method

  1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns.
  2. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins.
  3. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
  4. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs.
  5. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat.
  6. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
  7. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender.
  8. Drain well, then allow to steam-dry for a few mins.
  9. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
  10. Spoon meat into 2 ovenproof dishes.
  11. Pipe or spoon on the mash to cover.
  12. Sprinkle on the remaining cheese.
  13. Heat the oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

Source recipe
Source image

© Marie Rebelle

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