Cottage pie
Beef mince slowly simmered with vegetables, stock and Worcestershire sauce under a thick layer of buttery mash, baked until golden.
Method
- 1
Heat the oil in a large pan over medium-high heat and brown the mince in 2 batches, breaking it up, until well coloured and any liquid has cooked off.
- 2
Lift the mince out with a slotted spoon, leaving about 1 tablespoon of fat in the pan.
- 3
Add the onion, carrots and celery and cook until soft and lightly golden.
- 4
Return the beef, sprinkle in the flour and tomato paste and stir for a minute.
- 5
Pour in the stock and Worcestershire sauce, add the thyme and bay, and bring to a simmer.
- 6
Simmer gently, partly covered, until the sauce is thick and rich.
- 7
Meanwhile, boil the potatoes in salted water until very tender.
- 8
Drain the potatoes, leave them to steam for 2 minutes, then mash with the butter and hot milk and season well.
- 9
Heat the oven to 190°C.
- 10
Remove the herbs, season the filling and spread it in the baking dish. Let it cool for 10 minutes so the mash sits on top.
- 11
Spoon the mash over, starting at the edges, then drag a fork across the top to make ridges. Scatter over the cheese, if using.
- 12
Bake until golden on top and bubbling at the edges.
- 13
Leave to settle for 5 minutes before serving.
Notes
- Cottage pie is made with beef. Made with lamb, the same dish is called shepherd's pie.
- Browning the mince in batches matters. Crowd the pan and the meat steams grey instead of browning.
- Assembled and unbaked, it freezes for up to 3 months. Thaw overnight in the fridge, then bake for 45 minutes.
Equipment
Large deep frying pan or saucepan, Large saucepan, Colander, Potato masher, Baking dish, about 2 litres