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Classic Cottage Pie

2014-09-20

Recipe Info

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 1:45 h

Everybody loves a the classic cottage pie.

Ingredients

  • 5 teaspoon(s) olive oil
  • 1000 grams fat free beef mince
  • 2 onions, finely chopped
  • 3 carrots, chopped
  • 3 celery sticks, chopped
  • 4 garlic cloves, finely chopped
  • 4 tablespoon(s) plain flour
  • 2 tablespoon(s) tomato purée
  • 250 ml dry red wine (optional)
  • chopped tinned tomatoes
  • 450 ml beef stock
  • 4 tablespoon(s) Worcestershire sauce
  • 1 handful(s) thyme sprigs
  • 2 bay leaves
  • 1800 grams potatoes, peeled and chopped
  • 225 ml milk
  • 25 grams butter
  • 200 grams mature cheddar, grated
  • 40 grams parmesan
  • 1/2 teaspoon(s) freshly grated nutmeg

Method

Step 1

Heat 2 tbsp oil in a large saucepan and fry the mince until browned - do this in batches or use two frying pans. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft. Add the garlic, flour, tinned tomatoes and tomato purée, increase the heat and cook for a few mins, then return the beef mince to the pan. Add the wine, if using, and boil to reduce it slightly before adding the stock,Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes. 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.

Step 2

In the meantime, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until very tender. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheddar and Parmesan cheese. Heat oven to 220°C and cook for 30 minutes, or until the topping is bubbling. Freezes well when cooled completely.

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