Friday, 17 March 2017

The BEST Cottage Pie

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
4 carrots, finely chopped
10 sprigs fresh thyme leaves only
4 tbsp tomato puree
2 tbsp plain flour
350ml red wine
800ml beef stock
Salt & freshly ground pepper
A few splashes of Worcestershire sauce

For the mash
2kg King Edward potatoes, peeled & chopped
125g butter
250ml double cream
Salt & freshly ground pepper

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 onions, celery, carrots and thyme for 3-5 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!


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