About the Recipe
Cottage pie has historically been made with any type of meat but is most commonly made with minced beef where Shepherd's pie is made with lamb.
Ingredients
3 Tbsp Olive Oil
800g 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 Purée
75ml Red Wine
500ml Beef Stock
4 Tbsp Worcestershire Sauce
a few Thyme sprigs
2 Bay Leaves
For the Potato Mash
6 Potatoes, chopped
100 ml Double Cream
50g Unsalted Butter
100g Cheddar Cheese, grated
freshly grated Nutmeg
Preparation
Heat the Olive oil in a large saucepan and fry the beef mince until browned – you may need to do this in batches.
Put the remaining olive oil into the pan, add the chopped onions, carrots and celery sticks and cook on a gentle heat until soft, about 20 mins.
Add the garlic, plain flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the beef stock, Worcestershire sauce, a few thyme sprigs and bay leaves.
Bring to a simmer and cook, uncovered, for 45 mins.
By this time the gravy should be thick and coating the meat.
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.
Meanwhile, make the mash
In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender.
Drain well, then allow to steam-dry for a few mins.
Pass through a Potato Ricer and then combine with the cream and butter
Then season with freshly grated nutmeg and some salt and pepper
Spoon the meat into 2 ovenproof dishes.
Pipe or spoon on the mash to cover.
Sprinkle on the remaining cheese.
If eating straight away, heat oven to 220 C and cook for 25-30 mins, or until the topping is golden.