Foodie Friday: Cottage Pie

Cottage-pie(Serves 3)

50g slightly salted butter
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 large carrot, peeled and roughly chopped
1 stick of celery, peeled and roughly chopped
400g beef mince
Small glass of red wine
2 sprigs of fresh thyme
1 bay leaf
1 tbsp tomato puree
1 tbsp Worcestershire sauce
2 tsp plain flour
250ml beef stock
750g floury potatoes, peeled and cut into large chunks
2 tbsp milk

1. Preheat the oven to 180C/160C fan/gas mark 4.
2. Heat a large deep sided casserole pan and add 10g butter, the onion and garlic. Cook over a low heat for 5 minutes until soft. Add the carrot and celery and cook for a further 10 minutes.
3. Turn up the heat. Add the mince and break it up with a fork. Cook for 5 minutes until all the mince is brown. Add the wine and thyme, then cook over a high heat until almost all the wine has evaporated.
4. Stir in teh flour, then add the bay leaf, tomato puree, Worcestershire sauce and stock. Season with a little salt and freshly ground black pepper. Turn the heat down and simmer for 20 minutes. If the mixture starts drying out, add a little more stock.
5. Meanwhile, cook the potatoes in a large pan of cold, salted water. Bring to the boil and simmer for 15 minutes or until tender. Drain, return to the pan, add 30g butter and the milk and mash.
6. Tip the meat mixture into an ovenproof dish and top with the mash. Fluff the mash with a fork and dot over the remaining butter. Bake for 25-30 minutes until the top is golden brown and the centre piping hot.


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