The BEST Cottage PieThis has to be comfort food at its best. A perfect family meal!
Serves 6-8Prep time: 20 minutesCooking time: 1 hour 15 minutes
For the mince2 tbsp olive oil1kg lean minced beef2 onions, finely chopped2 celery sticks finely chopped4 carrots, finely chopped10 sprigs fresh thyme leaves only4 tbsp tomato puree2 tbsp plain flour350ml red wine800ml beef stockSalt & freshly ground pepperA few splashes of Worcestershire sauce
For the mash2kg King Edward potatoes, peeled & chopped125g butter250ml double creamSalt & freshly ground pepper
Method1. Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.
2. In another large frying pan heat a tablespoon of olive oil and gently fry the onions, celery, carrots and thyme for 3-5 minutes until softened. Add the tomato puree and flour and fry for one minute and then add the mince.
3. Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.
4. Add the stock to the pan and let simmer for 45 minutes. Season to taste and add a few splashes of Worcestershire sauce.
5. For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes. Drain the potatoes and the mash with a potato masher or ricer. Add the cream and butter and mix well until you have a smooth mash.
6. Preheat the grill to high. Put the mince into a baking dish and top with the mash. Place under the grill for 8-10 minutes until the mash is golden brown. Serve by itself or with your favourite vegetables, enjoy!