Another comfort food favourite in my house, is there anything that gives you a hug more then a big bowl of proper beefy cottage pie... no I don't think so either. This recipe really easy and cottage pie just taste soo much better homemade, there's a few ingredients in here that will really add to the depth of flavour. This is one of my faves so I hope you'll give it a try!!
Prep time 20 mins
Cooking time 1hr45mins
2tbsp olive oil
500g beef mince (preferably 12% fat)
1 large onion, finely diced
1 carrot, finely diced (no need to bother peeling just chop the end off)
1 stick of celery, diced
1 sprig of fresh rosemary
1/2tsp salt
1/2tsp pepper
1tbsp tomato puree
2tbsp plain flour
250ml red wine (enjoy the rest with dinner)
2 bay leaves
500ml beef stock (I really like Knorr rich beef stock pots)
1tbsp marmite (lover or hater you'll love this in when added to a recipe)
2tbsp Worcestershire sauce
100g frozen peas
800g Maris Piper potatoes, peeled and chopped into roughly 1inch cubes
2tbsp butter
100ml milk
1tbsp horseradish cream (optional) this will add a subtle heat, and a different flavour dimension to plain mash
In a deep pan, heat 1tbsp of olive oil, season the meat with a couple if grinds of salt and pepper, not to much because we are using some more later in the recipe, but this will really add flavour to the mince, brown the mince off on a medium to high heat, once browned remove and set aside.
Drain off any excess fat that has been released from the mince in the pan, leaving about 1tbsp in the pan for flavour.
Heat the remaining 1tbsp of olive oil in the same pan on a medium heat, add the onion and carrot and gently sauté until they are tender, this will take around 10mins. Remember to add a splash of water if the pan gets to dry.
Now add the celery and rosemary sprig, cook for 2 mins.
Now its time to add your salt, pepper, tomato paste and plain flour, cook this gently for a few minutes ensuring the flour is cooked through, again if the pan gets to dry add a small drizzle of alive oil.
Pop the mince back in the pan, and add the red wine, turn the heat up and allow the alcohol to cook out of the wine.
Once reduced by half add the beef stock, bay leaves, marmite and Worcestershire sauce, turn the heat to a simmer and cook uncovered for around 30 mins stirring every now and again.
While the sauce is developing in a saucepan add the potatoes, cover by an inch with cold water add a large pinch of salt, heat until the water is boiling and then turn to a simmer until the potatoes are very tender and slip off of a knife.
Once your potatoes are cooked, drain them and let them steam for a couple of minutes, add them back to the saucepan, off the heat and add the butter, milk and horseradish, if using, and mash them until they are perfectly smooth. I recommend buying a potato ricer, my one change my life.
By now the sauce should be thick and delicious, so turn off the heat, have a last taste and adjust the salt and pepper if required.
Now add the frozen peas this will help to cool the mixture down.
Preheat the oven to 180c
In an oven proof dish pour in the beef mixture and then dollop the mash on top in big spoon full and spread around with a fork making sure you have lots of rough bits to crisp up, leave a 1cm edge of mince exposed, this will go all crisp and delicious. Have a look at my picture at the top for an example.
Pop in the oven for around 30 mins until all the mash has gone deliciously crisp!!
Enjoy with some lovely steamed green beans.
You can brush the top of the mash with melted butter before it goes in the oven for an extra savoury and crisp top.
