Description
Cottage pie is classic British comfort meal comprising a flavoured beef mince and vegetable filling that is topped with mashed potatoes and baked.
Ingredients
Units
Scale
- 30ml (2 tbsp) olive oil
- 1kg (2.2lbs) beef mince
- 3 medium onions, peeled and grated
- 3 garlic cloves, peeled and crushed
- 2 large carrots, peeled and grated
- 3 thyme sprigs, washed
- 2 rosemary sprigs, washed
- 800g (2 tins) chopped tomatoes
- 30ml (2 tbsp) tomato puree
- 375ml (1 1/2 cup) red wine
- 80ml (1/3 cup) Worcestershire sauce
- 250ml (1 cup) beef stock
- 200g (2 cups) baby button mushrooms, cleaned and halved
- 130g (1 cup) peas
- 1kg (2.2lbs) floury potatoes, peeled and sliced
- 120g (1/2 cup) butter
- 11g (2 tbsp) Parmesan cheese, grated
- 1 egg yolk
Instructions
- Heat half of the oil in a large frying pan or cast iron casserole dish.
- Brown the meat, which would take approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat.
- Using the same pan, add the remaining oil, then fry the onion, garlic, carrots, thyme and rosemary over a medium heat for 5-10 minutes or until the excess moisture has evaporated.
- Add the browned mince back into the pan along with the tomatoes and tomato puree. Cook for 5 minutes, stirring constantly.
- Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half.
- Pour in stock and bring it to a slow simmer. Continue to cook for 20-25 minutes. If the meat sauce doesn’t seem thick enough, continue cooking for another 5-10 minutes.
- Stir in mushrooms and peas, then season to taste. Remove from heat and set aside.
- Preheat the oven to 180˚C/fan 160˚C/356˚F/gas 4.
- Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender, which will take about 10-15 minutes. Drain then return to the pan and leave to steam dry.
- Pass the potatoes through a potato ricer then return the mash to the pan.
- Stir in the butter, cheese and egg yolk, then season to taste.
- Spoon the mince into a large ovenproof casserole dish and even out the layer.
- Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy.
- Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes.
- Serve immediately. It goes well with cauliflower cheese and braised red cabbage. Enjoy!
Notes
- If you’re using Oxo cubes, you can crumble in an extra cube when pouring in the stock, if you like.
- The most suitable potato varieties for mashing are Maris Piper, Kind Edwards, or Russet.
- This recipe freezes well and keeps for 3 months in the freezer. Simply thaw the night before and place in the oven at 160˚C/fan 140˚C/320˚F/gas 3 for 30 minutes.
- For extra indulgent mash, you can add 125ml (½ cup) of double cream.
- If you don't have any rosemary, don't worry, you can always use one of these rosemary substitutes!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Bake
- Cuisine: British
Keywords: cottage pie, beef mince pie, traditional cottage pie recipe, British beef recipe, beef and potato recipe