Cottage pie
You can’t beat a warm, comforting homemade cottage pie on a chilly evening. This is what I call comfort food.
Cottage pie
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 garlic clove, crushed
- 500 g mince beef
- 2 tbsp plain flour
- 400 ml beef stock
- 1 carton passata
- 1 tbsp tomato puree
- ½ tsp mixed herbs
- ½ tsp oregano
- 1 bay leaf
- dash of worcester sauce
- handful of frozen peas
- Salt and pepper
Optional
- Carrot, peeled and diced
- Celery, chopped thinly
Cheesy topping
- 800 g potatoes, peeled and cut into chunks
- knob of butter
- dash milk
- 100 g mature cheddar cheese
- pinch of salt
Instructions
- Heat the oil in a frying pan and add the onion and garlic, fry until the onions are soft.
- Add the mince and cook until no pink remains, stirring regularly to break up the mince. Sprinkle over the flour and stir well for a minute until all combined.
- Gradually add the beef stock, passata, tomato puree, herbs, worcester sauce, peas and season. If using carrots or celery, add now. Bring to a gently simmer and cook over a low heat for 20mins. Stir occasionally.
- Once the mince is tender, remove from the heat and spoon the mince mixture into an ovenproof dish and leave to cool while you make the mash. See top tip.
- Preheat the oven to 200ºc/Gas 6.
- Peel and boil the potatoes in salt water for 20mins or until very soft. Drain well, then return them to the saucepan. Add the butter and milk and mash until there are no lumps. I don't like my mash too dry so I tend to add a bit more milk if needed. Once mashed, beat with a wooden spoon until creamy. Add half the cheese and mix in well.
- Add the potato to the top of the mince mixture, sprinkle the remaining cheese on top and bake in the oven for about 25mins or until the cheese has melted and is golden brown. Serve immediately.
Top tip
- If you leave the mince mixture to cool, you will find it easier to put the potato on top. I tend to use a spoon and dot potato over the mince and then spread carefully with a knife