Tuesday, 21 November 2017

The BEST Cottage Pie

This has to be comfort food at its best. A perfect family meal!

Serves 6-8
Prep time:  20 minutes
Cooking time: 1 hour 15 minutes


For the mince
2 tbsp olive oil
1kg lean minced beef
2 onions, finely chopped
2 celery sticks finely chopped
2 carrots, finely chopped
2 parsnips, finely chopped
2 cloves of garlic, peeled & finely chopped
10 sprigs fresh thyme leaves only
2 tbsp tomato puree
350ml red wine
800ml beef stock
A few splashes of Worcestershire sauce
150g frozen peas
1 ½ tbsp cornflour
Salt & freshly ground pepper

For the mash
1.5kg King Edward potatoes, peeled & chopped
100g butter
150ml double cream
Salt & freshly ground pepper
75g mature cheddar, grated

1.  Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.  Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, parsnips, garlic and thyme for 5 minutes until softened.  Add the tomato puree 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.

4.  Add the stock to the pan and let simmer for 45 minutes.  Place the cornflour in a small bowl and add 2 tbsp liquid from the pan and mix through.  Add to the pan with a few splashes of Worcestershire sauce and the frozen peas.  Season to taste.

5.  Preheat the oven at 200°C/180°C/Gas mark 6.

6. 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.

7.  Put the mince into a baking dish and top with the mash and sprinkle over the grated cheese.  Place in the oven for 20-30 minutes until the mash is golden brown.  Serve by itself or with your favourite vegetables, enjoy!

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