Cottage pie recipe

You can make a cottage pie or a shepherd’s pie with pre-bought mince, but also with leftover roast beef or lamb, like my mum did when I was a child, which I loved.

Prep time: 15 minutes | Cooking time: 1 hour 45 minutes

SERVES

four to six

INGREDIENTS

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 carrot, peeled and finely chopped

• 2 sticks celery, finely chopped

• 1 large garlic clove, crushed

• 650g beef mince

• 2 tbsp tomato purée

• 1 tbsp plain flour

• 4 sprigs of thyme

• 150ml red wine

• 400ml beef stock

• 1 tbsp red wine vinegar

• 1 tbsp Worcestershire sauce

For the mashed potatoes

• 1kg floury potatoes, peeled and cut into chunks

• 30g butter, plus extra for the top

• 1 tbsp crème fraîche

• 4 tbsp milk

For the topping

• 15g butter

• 1 tbsp grated parmesan

METHOD

1. Preheat the oven to 190C/170C fan/Gas 5.

2. Heat the olive oil in a large pan and sauté the vegetables and garlic for at least 10 minutes, until soft but not coloured.

3. Add the mince and break it up in the pan. Once the mince has lost its redness, stir in the tomato purée and flour and cook for four minutes. Add the thyme and red wine, reducing it to a glaze, then add the stock, red wine vinegar and Worcestershire sauce.

4. Simmer for 30 to 40 minutes until everything has reduced to a thick ragout-like consistency

5. Boil the potatoes for 25 to 30 minutes until soft. Drain and mash with the butter, crème fraîche and milk. Season and leave to one side.

6. When the cottage pie mix is ready, spoon it into a 20 x 30cm baking dish (or 23cm round dish) and allow to cool. Spread mash evenly on top and fluff it up. Dot with butter and sprinkle with parmesan. Bake for 30 minutes until golden and bubbling.