Cottage Pie

There are pies and there are pies and this pie is essentially not a pie, as like a Shepherds Pie, instead of a pastry crust it has mashed potato as a crust.

Now as I explained in my Shepherds Pie recipe, we grew up eating Cottage Pie and not really Shepherds Pie as our minced meat of choice was usually beef and not lamb as in the Shepherds Pie.

Anyway, this is what I always feed my family as they aren’t too keen on the more gamey taste of lamb and I also often use mixed minced meat of pork and beef. Also a Cottage Pie is not so strict on ingredients, I always add a tin of peas and carrots and also baked beans and if I have some Cheddar cheese available then I will grate some into the mashed potato and sprinkle some on top for good measure.

I’m sure most of you have your own recipe for Cottage pie, if not then give this one a go.

Enjoy!

Serves 4-5

Ingredients:

1kg Beef mince or mixed
1 tbs oil
1 large onion, chopped
2 cloves of garlic, crushed
1 large tin of peas and carrots
1 large tin of baked beans in tomato sauce
2 tbsp tomato purée
1 tspn dried thyme
large splash Worcestershire sauce
500ml beef stock
1kg potatoes, cut into chunks
butter
milk
150 – 200gr Cheddar cheese or more if you want it more cheesey
Salt and pepper to season

Preparation method:

Heat up a large pan and the oil until heated then the onion, fry until translucent then add the garlic. Fry for a couple of minutes then add the minced meat and fry until brown, then add salt, pepper, thyme, the tomato purée and Worcestershire sauce. Pour over the stock, bring to a simmer, then add the peas and carrots and baked beans, cover and cook for about 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk and add a sprinkle of nutmeg for flavour then mix in half of the grated cheddar.

Put the mince mixture into an ovenproof dish, top with the mash and ruffle with a fork, then sprinkle the rest of the cheddar over the top and bake for 35 – 40 mins until the top is starting to brown and the cheese is melting and the mince is bubbling through at the edges. You can also pop the pie under the grill to give it an extra browning if you like. Leave to stand for 5 mins before serving.

Enjoy!