Cottage Pie
2 hours 4 minutesServes 4
Vegetables and minced beef harmoniously combined, crowned with a velvety layer of mashed potatoes. This timeless cottage pie offers a hearty and comforting dining experience, ideal for a warm and inviting weeknight meal.
- Ingredients
- Steps
Ingredients
beef mixture
2 tbsp
olive oil
500 g
beef mince
1
onion, finely chopped
1
carrot, chopped
1
celery stick, chopped
1
garlic clove, finely chopped
3 tsp
plain flour
2 tsp
tomato purée
1 small glass
red wine
400 ml
beef stock
2 tbsp
Worcestershire sauce
3
thyme sprigs
1
bay leaf
mash topping
1 kg
potatoes, chopped
100 ml
milk
20 g
butter
100 g
strong cheddar, grated
1 pinch
freshly grated nutmeg
Steps
1
Heat the olive oil in a large saucepan and brown the beef mince. Set aside.
2
Add more olive oil to the pan with the onion, carrot and celery. Cook on low heat until tender.
3
Add the garlic, plain flour and tomato purée. Raise the heat and cook for a few minutes.
4
Return the beef to the pan. Pour in the red wine, bring to a boil and reduce slightly.
5
Add the beef stock, Worcestershire sauce, thyme sprigs and bay leaf. Bring to a gentle boil, then reduce the heat and simmer uncovered for 40 minutes.
6
Meanwhile, add the potatoes to a large pot, cover with cold water and add some salt. Bring to a boil and simmer until tender.
7
Drain the potatoes and let them steam-dry for a few minutes. Mash thoroughly with the milk, butter and most of the strong cheddar. Season with the nutmeg, salt and pepper.
8
Season the meat well and remove the bay leaf and thyme stalks. Spoon into an ovenproof dish, then spread the mash on top to cover the meat. Sprinkle the remaining cheddar over.
9
Preheat the oven to 220°C and bake for 25-30 minutes, or until the topping is golden.