Cottage pie
Serves 4-6
Prep time: 20-25 minutes
Cooking time: about 75-85 minutes
This classic country dish is a favourite with everyone we know. One elderly neighbour pronounced it ‘very tasty’ and particularly liked that there was more mince to mash than in bought versions (even upmarket ones). You can swap the beef mince for lamb, in season. Just make sure it’s 10 percent fat.
Leftovers heat up well in the microwave (or in the oven covered with foil). It’s great for batch cooking, too. Simply double the mince quantities and freeze in single or multi portions for up to 3 months. The mince mixture also makes a delicious sauce for pasta.
Ingredients
500g minced beef (10 per cent fat)
50g salted butter or 2 tbsp light olive or rapeseed oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tsp fresh rosemary, finely chopped or ½ tsp dried rosemary
2 medium carrots, peeled and diced small
1 medium leek, trimmed, white/pale green parts only, finely sliced
30g/1 heaped tbsp plain flour
400ml beef stock, fresh, cube or stock pot (or 350ml stock and 50ml red wine)
3 tbsp tomato purée
Worcestershire sauce (optional)
small bunch of parsley, finely chopped
salt and pepper, to season
Topping
900g potatoes (eg, Maris Piper or King Edward)
115g salted butter
125ml milk
a handful of grated strong cheddar (optional)
1 heaped tsp wholegrain mustard (optional)
Method
1. Heat a heavy-bottomed casserole on a high heat and brown the beef mince. (You don’t need to add oil as the meat will use its own fat; if the mince is only 5 per cent fat then you will need a little fat.) When it’s brown all over, remove from the pan with a slotted spoon and set aside.
2. Heat the butter or oil in the pan and add the onion, garlic and rosemary. Cover with a lid and cook on a low heat until the onion is soft and translucent – about 5-7 minutes (or more, depending on the type of onion and how small you’ve chopped it).
3. Add the carrots and leeks and cook for around 5 minutes, stirring frequently.
4. Stir in the tomato purée, then sprinkle the flour over the vegetable mixture and mix in well. Cook on a medium heat for another 2 minutes (to cook out the floury taste).
5. Add the stock and bring slowly to the boil; let it thicken slightly then reduce the heat so the mixture is simmering.
6. Now stir in the beef mince and chopped parsley, bring back to a simmer and cook, uncovered, for 30 minutes until the meat is cooked and the mixture has thickened. If it’s too liquid, increase the heat until it’s reduced, stirring to prevent it sticking.
7. Check the seasoning and add a few drops of Worcestershire sauce, if using.
8. Preheat the oven to 180C/160C fan/gas 4 if you want to cook the finished pie immediately.
9. While the mince mixture is simmering make the mash. Bring the potatoes to the boil in salted water and cook until soft, about 10-15 minutes, then drain and let them steam dry in the colander or sieve for 10 minutes. Mash with the butter and milk and season well. Add the cheese and mustard, if using. Taste and add more if you like.
10. Put the mince mixture into a pie dish and cover with the mash; score the surface with a fork so the potato browns nicely. (You can also put it in individual oven-proof dishes. Remember: you will need to reduce the cooking time for individual dishes.)
11. Cook the pie in the oven for around 30 minutes until golden brown. Serve immediately.
Tip To stop the mash sinking into the mince mixture, let the meat cool in the dish before topping with mash. Don’t worry if you don’t have time, it will still be delicious.