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Bloody Mary cottage pie
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Tiffany Goodall cooks comfort food on a student budget, giving an old favourite a contemporary twist
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Ingredients
For the mince
- 2 tbsp Olive oil
- 1 red Onion, finely chopped
- 2 sticks Celery, finely chopped
- 3 cloves Garlic, crushed
- 1 red chilli, deseeded and finely chopped
- 500g lean minced beef
- 1-2 tbsp Worcestershire sauce
- 2 tsp Tabasco
- 125ml Red wine
- 400g tinned chopped tomatoes
- pinch of celery salt
For the potato topping
- 600 g floury Potatoes, such as Maris Piper, peeled and halved or quartered, depending on size
- 110g Butter
- 5 tbsp Milk
- 250g Cheddar cheese, grated
- handful grated Gruyère cheese, (optional)
Method
1. For the mince Heat the olive oil in a large saucepan over a medium heat. Add the onion, celery, garlic and chilli and fry gently for 4-5 minutes until the vegetables have softened but haven’t coloured.2. Increase the heat and stir in the mince. Cook for 4-5 minutes, stirring occasionally, until the mince has browned.
3. Add the Worcestershire and Tabasco sauces, wine and tomatoes and sprinkle in the celery salt. Season with salt and freshly ground black pepper.
4. Simmer for about an hour, stirring occasionally, until the mince has thickened and cooked down into a rich sauce.
5. While the mince is cooking, preheat the oven to 180C/gas 4.
6. For the potato topping Bring the potatoes to the boil in a large saucepan of salted water. Reduce the heat and simmer gently for 15-20 minutes, until tender.
7. Drain thoroughly and mash until smooth. Stir in the butter, milk and cheddar cheese, and season well.
8. Spoon the mince into a large ovenproof dish and top with the cheesy mash. Sprinkle over the gruyère, if using.
9. Transfer to a baking tray and bake for 30-40 minutes, until golden and bubbling
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