Cottage Pie

I really fancied a hearty Sunday dinner this weekend, so I decided to make a British classic – Cottage Pie!

Ingredients

  • 1 tbsp olive oil
  • 500g lean minced beef
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 500ml beef stock
  • Glug of Red wine
  • 2 tsp mixed herbs
  • 2 tsp all purpose seasoning
  • Dash of cayenne pepper
  • 500g potatoes, peeled and cut into chunks
  • 10g butter
  • 50ml milk
  • Salt and freshly ground black pepper

Method

  1. Heat oil in pan and add mince and onions. Season with salt, ground black pepper and all purpose seasoning. Fry until minced is browned and drain any excess fat.
  2. Add garlic, tomato puree, beef stock, herbs, cayenne, red wine. Bring to the boil and simmer gently for about 20 minutes.
  3. Preheat the oven to 180C/gas mark 4. Put potatoes into a pan of cold water and bring to the boil. Cook for around 15 mins until soft enough for mashing. Drain well.
  4. Mash potatoes in the saucepan. Add butter, milk and salt and pepper to taste. Transfer meat mixture to an ovenproof dish.
  5. Pipe or spread mashed potato on top. Grind pepper over the top and cook in the oven for 35-40 mins until golden brown and bubbling.
  6. VoilĂ !

I have to say I didn’t have enough potatoes in the house, but hey ho, it was still delicious! You can also add carrots to further enhance this dish.

(Adapted from a recipe for Shepherd’s Pie in the OXO Cookbook, Quadrille, London, 2015)

2 thoughts on “Cottage Pie

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