Great Food Recipes
Great Food Recipes
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
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.