Cottage Pie
I absolutely love a cottage pie; it's comforting and really simple to make, which makes it perfect for midweek. It's also universally loved and is a great way to get some extra veg onto the family's plates (think mixing some sweet potato with the mash or adding extra carrots and peas to the mince). As usual, my two teens can never agree on anything – my youngest hates mash so she has the mince in Yorkshire puddings instead, with veg and gravy on the side.
4 Servings 60 Minutes
Ingredients
- Butter - 30 grams
- Cheddar Cheese - 50 grams
- Whole Milk - 30 ml
- Beef Stock - 200 ml
- Black Pepper - 1/2 tsp
- Dried Thyme - 1 tsp
- Mustard - 1 tsp
- Olive Oil - 1 tbsp
- Plain Flour - 1 tbsp
- Salt - 1/2 tsp
- Tomato Puree - 1 tbsp
- Worcestershire Sauce - 1 tbsp
- Brown Onion - 1
- Carrots - 2
- Celery - 1
- Garlic Clove - 2
- Maris Piper Potatoes - 900 grams
- Beef Mince - 500 grams
Method
- Heat oil in a large frying pan. Add diced onion, carrots, and celery. Cook on medium heat until softened. Add minced garlic, beef mince, and brown the meat, breaking it up as it cooks. Then stir in tomato purée, mustard, Worcestershire sauce, thyme, salt, and pepper. Cook for 2–3 minutes. Pour in the beef stock and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened. Add flour if needed then taste and adjust seasoning.
- Boil potatoes in salted water until tender. Drain and mash with butter, milk and a pinch of salt. Beat until smooth and fluffy.
- Preheat oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Spoon the beef mixture into a baking dish (roughly 25x20cm). Spread mashed potato evenly on top. Use a fork to add some texture to the surface then sprinkle with cheddar cheese. Bake for 25–30 minutes or until golden and bubbling.