Classic Cottage Pie
A meal in one and so versatile!, add veggies into the pie or on the side. Worchester sauce and a slug of red wine or cheddar cheese to top the mash are all optional extras – adapt to your personal taste as you go!
What do you need?
How to make
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Step 1
Bring a large pan of salted water to the boil and in a large frying pan, heat the oil.
Sauté the onion, carrot, celery and garlic on a medium heat until softened, then add the beef mince. Turn up the heat for 4-5 minutes and fry until the mince is browned. Stir in the flour. (this will help to thicken the sauce)
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Step 2
Peel, halve and boil the potatoes for 20 minutes or until soft. Drain and allow to steam for 10 minutes.
Preheat the oven to gas 4, 180°C, 160°C.
Add the tomato puree, beef stock, Worcestershire sauce (optional), red wine (optional) bay leaf, thyme and salt and pepper to the mince mixture.
Bring to the boil and simmer for 15 minutes to reduce. Add the peas at the last minute and mix through.
Remove the bay leaf.
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Step 3
Once the potatoes have steamed, mash them well with plenty of salt, the butter and milk until the butter is melted and mixed through.
Pour the mince mixture into an ovenproof dish and top with the mash. Use a fork to rough up the top to help it colour. Bake in the oven for 20-25 minutes or until piping hot and golden.
Garnish with parsley and serve immediately.
Note
Shop for - Beef Mince
