Ingredients
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2 tablespoons Olive Oil
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2 Cloves, crushed Garlic
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1, Finely chopped Large onion
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1, Finely chopped Medium carrot
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1 Stick. Finely hopped Celery
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600g Minced Beef
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2 tablespoons Plain Flour
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50g Tomato Puree
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500ml Beef Stock
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125ml Red Wine
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2 tablespoons Worcestershire sauce
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2 Bay Leaves
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1 teaspoon Dried thyme
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1 teaspoon Sugar
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Salt and Pepper
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For the mash:
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1kg. Peeled and chopped Potatoes
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130ml Milk
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30g Butter
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100g Mature Cheddar
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Nutmeg
Directions
Like it’s cousin shepherds pie, cottage pie is a classic of British cuisine and can happily sit on any menu. Simplicity is it’s key, it is good mince cooked well, topped with good mashed potatoes.
Even before moving to England this was a favourite of mine and I was guilty of ordering it almost every time I had a pub meal in Hong Kong. However, the small kitchens in Hong Kong and almost total lack of ovens meant that I was never able to make myself, but i did rehearse it few times in my head.
Cottage Pie is comfort food at its best, and that’s quite a complement from some one who eats chilli on an industrial scale.
Serve it simply with fresh peas. Everyone will come back for more so make more than you anticipate needing
Steps
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1
Done
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Heat 2 tablespoon olive oil in a large saucepan over medium heat. |
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2
Done
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Increase the heat to high; add the minced beef to the pan to brown the meat. |
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3
Done
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While the beef is simmering it's time to turn your attention to the mash. |
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4
Done
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Drain the potatoes well and allow to dry for a minute or two. |
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5
Done
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Once you have prepared the mash, spoon the meat into ovenproof dish. Pipe or spoon the mash over the meat then sprinkle on the remaining cheese. |
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6
Done
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Cook in pre heated oven 200°C (160°C for fan oven) for 25-30 minutes or until the topping is golden and bubbling on the edges. |
