Cottage Pie

Now this is some proper comfort food 🙂 definitely one of our regular go-to’s after a long day out in the rain or when it get’s a wee bit colder! I don’t think I need to explain what it is, an absolute classic! So here is an awesome recipe and method we put together with our good friend and chef JP.

Ingredients
650g beef mince
2 tbsp olive oil
2 large onion, finely chopped
2 carrot, peeled and finely chopped
2 sticks celery, finely chopped
1 large garlic clove, crushed
2 tbsp tomato purée
1 tbsp plain flour
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
150ml red wine
400ml vegetable stock
1 tbsp Worcestershire sauce
For the mashed potatoes
1kg floury potatoes, peeled and cut into chunks
30g butter, plus extra for the top
150 ml milk

For the topping
15g butter
50g grated cheddar

Cooking Method
Preheat the oven to 190C/170C fan/Gas 5.
Heat the olive oil in a large pan and sauté the vegetables and garlic for at least 10 minutes, until
soft but not coloured.
Add the mince and break it up in the pan. Once the mince has lost its redness, stir in the tomato
purée and flour and cook for 5 minutes. Add the bouquet garni and red wine, reducing it to a
glaze, then add the stock, and Worcestershire sauce.
Simmer for 30 to 40 minutes until everything has reduced to a thick ragout-like consistency
Boil the potatoes for 25 to 30 minutes until soft. Drain and mash with the butter and milk.
Season and leave to one side.
When the cottage pie mix is ready, spoon it into a 20 x 30cm baking dish (or 23cm round dish)
and allow to cool. Spread mash evenly on top and fluff it up. Dot with butter and sprinkle with
cheddar. Bake for 30 minutes until golden and bubbling.

Fancy giving it a go? Well you’ll find everything you need for this in one of our best selling boxes: