Cottage Pie
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Ingredients
For the filling
40g butter
2 tbsp olive oil
400g minced beef
1 large onion, diced
3 carrots, peeled and diced
2 celery sticks, diced
2 cloves garlic, minced
1 beef stock cube
2 tbsp plain flour
1 x 400g tin chopped tomatoes
400ml chicken stock
2 tbsp tomato purée
2 tbsp chopped parsley
1 tbsp thyme
2 bay leaves
Salt and pepper, to taste
For the topping
1.5kg potatoes, peeled and halved
200ml milk
100g butter
100g white cheddar cheese, grated
Salt and pepper, to taste
Method
Cook the potatoes by steaming or boiling until tender, then set aside.Â
Heat half the butter and olive oil in a large frying pan. Add the minced beef and cook until browned. Crumble in the stock cube, season with salt and pepper, and set aside.
In a large casserole pot, melt the remaining butter with olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 5 minutes until softened. Return the mince to the pot. Sprinkle over the flour and stir well to coat everything evenly.Pour in the chopped tomatoes, chicken stock, and tomato purée. Stir in the parsley, thyme, and bay leaves. Season to taste.
Bring to a gentle simmer, then reduce the heat and cook for about 40 minutes, stirring occasionally, until thickened.
Warm the milk and melt the butter in a large saucepan. Add the cooked potatoes and grated cheese. Season well and mash until smooth and creamy.
Spoon the meat mixture into a deep ovenproof dish. Spread the mashed potatoes evenly on top. Place under a hot grill until golden and bubbling.
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