Cottage Pie
From gourmetana 9 years agoIngredients
For the mash
- 1.5kg/3lb 4oz baking potatoes shopping list
- 75g/3oz butter shopping list
- 150ml/5fl oz milk shopping list
- Salt and pepper shopping list
For the pie filling
- 400ml/14fl oz beef stock shopping list
- 200ml/7fl oz red wine shopping list
- 75ml/3fl oz balsamic vinegar shopping list
- 1 tbsp olive oil shopping list
- 1 onion, peeled, finely chopped shopping list
- 1 carrots, peeled, grated (I like mine to disappear in the sauce) shopping list
- 750g/1lb 11oz beef mince shopping list
- 1 tbsp plain flour shopping list
- 1 bay leaf shopping list
- Salt and black pepper shopping list
- 1 cup peas (used frozen) shopping list
How to make it
- Preheat the oven to 200C/375F.
- For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1 hour, or until tender.
- Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half.
- Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf.
- Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the peas and stir.
- When the potatoes are cooked, slice them in half, scoop out the flesh and mash.
- Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper.
- To assemble the cottage pie, spoon the cooked mince into a baking dish and lay the mashed potato on top.
- Bake in the oven for 20-25 minutes, or until golden-brown and bubbling.
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