Categorized | Meat Dishes

Cottage Pie

Posted on 22 October 2013 by Nikki

Ingredients

3 tbsp olive oil
1¼kg beef mince
2 onions, diced
100g frozen peas
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves

method

Heat 1 tbsp oil in a large saucepan and fry the mince until browned. Set aside. Put the rest of the oil into the pan, add the vegetables cover and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, and boil to reduce it for a minute before adding the stock, Worcestershire sauce and herbs. 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.
I topped it with ready mash I hate making mash and cleaning up after it and my partner prefers the ready one but if you would rather 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. Mash well with the milk, butter, then season with some salt and pepper.
Spoon meat into 2 ovenproof dishes. spoon on the mash to cover. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or cool to freeze.

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