Ingredients

How to make it

  • Dice the onions and sauté in the oil until soft but not brown. Meanwhile skin and de-seed the tomatoes add to the onions along with 2 off the crushed garlic cloves, minced beef, sage, salt and pepper. Lower the heat and cook for 10 – 12 minutes.
  • Stir in the stock and white wine and continue to simmer over a very low heat for 25 to 30 minutes until the liquid is reduced to the point where the meat mixture is still very moist.
  • Strip the basil and parsley leafs and add these along with the remaining two garlic cloves. Process these in a blender to a puree if necessary add 2 or 3 spoonfuls of the milk.
  • Boil and mash the potatoes, add the hot milk, and then the herb puree, and finally adjust the seasoning.
  • Brush the baking dish with a little oil, spread 1/3 of the potato mix on the base of the baking dish, add the meat mixture, and then cover with the remaining potato mixture keeping the potato thicker at the edges to prevent the gravy ‘bubbling’ through. Make a pattern on the top of the potato, and brush with some milk to assist the browning. I often gain inspiration from the shape of the sand dunes viewed from my current office door but one must remember this is only cottage pie!
  • Bake for 30 to 40 minutes at 190 C / 375 F or gas mark 5.

Reviews & Comments 2

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    " It was excellent "
    donman ate it and said...
    Can't wait to try :)
    Was this review helpful? Yes Flag
    " It was excellent "
    victoriaregina ate it and said...
    That really sounds so filling and satisfying.
    5 from me.

    Victoria
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