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Cottage Pie Recipe

Ingredients

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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The Cook

gourmetana London, UK

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