I love cottage pie. It’s one of those comfort foods that remind you of home cooking in your childhood. As a plus, it’s also very easy to make.
The following is my version.
Ingredients
2Tbsp cooking oil
800g prime beef mince
2 x medium brown onion
2 x medium carrots
Tin of chopped tomatoes
300ml beef stock or gravy
Optional extras: 1x oxo cube, 1x tsp Bovril, sprig of rosemary, a few sprigs of thyme, salt and pepper, ½ tsp Moroccan spice. Maybe even a spare glass of red wine. And for the adventurous- a splash of lea & Perrins.
6x large potato
100mls milk
30g butter
Optional grated cheddar cheese for top.
Method
Add cooking oil to large pan on medium heat.
Thinly slice the onion and add to hot oil. Sauté the onions, so they are nice and soft.
Slice the carrots into chunks and add to the onion, cook for about 10 minutes on low heat. The carrots will slightly soften.
Whilst waiting for carrots to soften you can scrub/peel your potatoes, cut them into quarters, and boil them in a pan of water until softened.
Turn the heat on the carrots and onions back to medium and add minced beef to the pan, making sure you break up the meat whilst it browns, unless you want meatballs!
Add tomatoes, stock, gravy, seasoning. Chop the rosemary and thyme thinly before adding.
Allow to simmer for 30 minutes. If the gravy is still thin/runny, turn the heat up and still until liquids reduce.
Drain potatoes once they have softened, mash them, add a pinch of salt, a knob of butter and two splashes of milk if you like. You can also throw in a handful of cheese and mash with the potato.
Pour meat dish into a large casserole dish [or two small dishes and freeze one for later] and then layer the mashed potato on top. Flatten potato down with a fork, you can make a nice pattern. Sprinkle some cheese on the top if you like. Add a garnish, why not? Try tomato slices or a sprig of Rosemary.
Place dish in oven for 25 minutes at 200°c until golden brown on top. or place under a high grill for 10 minutes.
Comments