Cottage Pie

Serves about 6

Ingredients

Filling

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 750 grams ground beef
• 2 carrots, peeled and diced
• 1 stick of celery, diced
• 150 mL red wine
• 30 grams plain flour
• 300 mL beef stock
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh thyme

Topping

• 900 grams (2 lbs) floury potatoes, peeled and cut into large chunks
• 30 grams butter
• 4 tablespoons hot milk
• freshly ground salt and pepper

Method

1. Heat the oil in a large sauté pan. Add the onion and fry until it starts to brown. Add in the carrots and celery and fry until soft.
2. Add in the ground beef until it browns.
3. Pour in the wine and let it bubble for 2-3 minutes over high heat until it reduces by about two-thirds.
4. Sprinkle in flour and cook for about 1 minute.
5. Pour in the stock and stir until thickened. Mix in the Worcestershire sauce and thyme.
6. Bring to a simmer and cook, covered with a lid, for about 45 minutes to 1 hour.
7. Meanwhile, make the topping. Cook the potatoes in a large pot of boiling salted water, for about 15-20 minutes until tender. Drain well in colander, then return to the pot and mash.
8. Preheat the oven to 200°C (fan 180°C/400°F/Gas 6).
9. Taste the mixture for seasoning and adjust as necessary. Spoon mixture into a large baking dish.
10. When the meat has cooled slightly, spread the mashed potato on top. Make swirling patterns over the surface with a fork. Dot the top with an extra knob of butter.
11. Bake for about 20-25 minutes, or until the potato is golden and the meat is bubbling.
12. Careful with the baking dish overflowing, a piece of aluminum foil underneath could be useful.

This recipe has been based on a recipe from Mary Berry's book Mary Berry Cookery Course and modified based on available ingredients for our own use.