Classic Cottage Pie

Classic Cottage Pie

Back to basics with this traditional cottage pie, comfort food at its best.  Perfect for a winter evening!

Serves 4

Prep time:  10 minutes

Cooking time: 1 hour 15 minutes

Ingredients

For the mince

2 tbsp olive oil

650g/ 1lb 7oz lean minced beef

8 shallots, finely chopped

4 sprigs fresh thyme leaves only

2 tbsp tomato puree

1 tbsp plain flour

150ml/5 fl oz red wine

400ml/ 14 fl oz beef stock

Salt & freshly ground pepper

A few splashes of Worcestershire sauce

For the mash

900g/2lb King Edward potatoes, peeled & chopped

115g/4oz butter

125ml/4 ½ fl oz double cream

Salt & freshly ground pepper

Method

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.  In another large frying pan heat a tablespoon of olive oil and gently fry the shallots and thyme for 2-3 minutes until softened.  Add the tomato puree and flour and 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 and then add to the mince.

4.  Add the stock to the pan and let simmer for 45 minutes.  Season to taste and add a few splashes of Worcestershire sauce.

5.  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.

6.  Preheat the grill to high.  Put the mince into a baking dish and top with the mash.  Place under the grill for 8-10 minutes until the mash is golden brown.  Serve by itself or with your favourite vegetables, enjoy!