Cottage pie is a classic that we all know and love… and it was actually requested by a few children that we make it. Use fresh beef stock for a really rich flavour and cook it for up to 2 hours to make it really tender OR throw it together in less than an hour – it works well either way!
Ingredients
1 Onion
1 Large Carrot
1 Celery Stick
2 Garlic Cloves, crushed
Splash of Vegetable Oil
700g Beef Mince (use aubergine, courgette and red pepper for a vegetarian version)
½ Tbsp Tomato Puree
2 Bay Leaves
500ml Beef/Vegetable Stock (I prefer fresh stock)
1 Tsp Worcestershire Sauce, optional
Salt and Pepper
3 Large Potatoes
100ml Milk
60g Butter
Directions
- Finely dice the onion, carrot and celery. Fry in a little splash of oil over a medium heat until beginning to brown. Add the garlic and cook for 1 minute. Stir in the tomato puree.
- Break up the mince and add it to the pan. Stir until brown and then pour in the stock and Worcestershire sauce, if using. Add the bay leaves, season lightly, lower the heat and allow to simmer, using a lid, for up to 2 hours for maximum flavour. Remove the lid for 10 minutes before ready to use to allow the liquid to reduce.
- Meanwhile, peel and chop the potatoes into small chunks. Place in a large saucepan of cold water and bring to boil. Cook the potatoes until soft and then drain the liquid. Mash and add the butter and milk. Season with salt and pepper.
- Preheat the oven to 200ᵒC.
- Make 4-6 individual portions of cottage pie by filling the bottom of 4-6 individual pie dishes and topping with mash. Bake in the oven for 10-15 minutes until the tops have browned. Otherwise, make one large cottage pie and bake in the oven for 20 minutes.
