Classic Cottage Pie
Back to basics with this traditional cottage pie, comfort food at its best. Perfect for a winter evening!
Serves 4
Prep time: 10 minutes
Cooking time: 1 hour 15 minutes
Ingredients
For the mince
2 tbsp olive oil
650g/ 1lb 7oz lean minced beef
8 shallots, finely chopped
4 sprigs fresh thyme leaves only
2 tbsp tomato puree
1 tbsp plain flour
150ml/5 fl oz red wine
400ml/ 14 fl oz beef stock
Salt & freshly ground pepper
A few splashes of Worcestershire sauce
For the mash
900g/2lb King Edward potatoes, peeled & chopped
115g/4oz butter
125ml/4 ½ fl oz double cream
Salt & freshly ground pepper
Method
1. Heat a large frying pan and then add a tablespoon of olive oil, add the mice in small batches until browned all over and set aside.
2. In another large frying pan heat a tablespoon of olive oil and gently fry the shallots and thyme for 2-3 minutes until softened. Add the tomato puree and flour and fry for one minute and then add the mince.
3. Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.
4. Add the stock to the pan and let simmer for 45 minutes. Season to taste and add a few splashes of Worcestershire sauce.
5. For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes. Drain the potatoes and the mash with a potato masher or ricer. Add the cream and butter and mix well until you have a smooth mash.
6. Preheat the grill to high. Put the mince into a baking dish and top with the mash. Place under the grill for 8-10 minutes until the mash is golden brown. Serve by itself or with your favourite vegetables, enjoy!
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