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Cottage pie
- Prep time:
- 35 mins
- Cook time:
- 1 hrs 40 mins
- Serves:
- 6
Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe from Tamasin Day-Lewis
Ingredients
For the meat
- 3 tbsp Olive oil
- 1 large Onion, chopped
- 2 sticks Celery, finely chopped
- 2 Carrots, diced
- 3 cloves Garlic, finely chopped
- 675g minced beef or Lamb
- 1 tbsp tomato purée
- 3-4 drops Worcestershire sauce
- 3-4 drops Tabasco
- 175ml dry white or Red wine
- 300ml chicken or beef stock
- black pepper
For the topping
- 1.4kg Potatoes
- 50ml Milk
- 2 tbsp mature Cheddar cheese
- 1 tbsp finely grated Parmesan
Method
1. Pre-heat oven to 180C/gas 4.2. Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
3. After 5 minutes or so add the garlic, reduce the heat and soften everything together.
4. Increase the heat again and add the mince, stirring until browned.
5. Stir in the tomato puree, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
6. Boil the potatoes until soft and mash them with the milk until smooth and creamy.
7. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
8. Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.
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Latest Comment
View all comments (4)Very delicious. i only had 500g of minced beef so i added a tbsp of plain flour to thicken the stock
No celery in the shop so used leeks - lovely - much better
mine turned out great all my 19 month old son says is more more! i swopped the celery for garden peas.
i added three bird eye chillies and swopped the celery for mushrooms, excellent, very tasty