Cottage Pie

Classic comfort food! Beef mince smothered in gravy with a creamy mashed tattie topping.

INGREDIENTS

  • 450g lean minced beef
  • 2 medium onions, chopped
  • 2 celery sticks, finely sliced
  • 2 medium carrots, diced
  • 1 garlic clove
  • 400g can of chopped tomatoes
  • Olive oil
  • 2tbsp tomato purée
  • 500ml beef stock, made with 1 beef
  • Stock cube
  • 1tbsp Worcestershire sauce
  • 1tsp dried mixed herbs
  • Salt and pepper

For The Leeky Potato Topping:

  • 750g floury potatoes
  • 2tsp olive oil
  • 2 leeks, trimmed and cut into 1cm slices
  • 150g half-fat crème fraiche
  • Flaked sea salt
  • Freshly ground black pepper

METHOD

To make the cottage pie, place a large non-stick saucepan or flameproof casserole dish over a medium heat and add the oil, cook the onions, celery, carrots and garlic for 5 minutes until lightly coloured and then add the mince and fry until brown.

Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce and mixed herbs. Season with a good pinch of salt and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat, cover loosely and simmer gently for 40 minutes, stirring occasionally until the mince is tender.

For the topping

Peel the potatoes and cut them into rough 4cm chunks. Put them in a large saucepan and cover with cold water. Bring to the boil, then turn down the heat slightly and simmer for 18–20 minutes or until the potatoes are very tender. Heat the oil in a non-stick frying pan and fry the leeks for 5 minutes until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan, season to taste and mash with the crème fraiche until smooth. Stir in the sautéed leeks and set aside.

Preheat the oven to 220°C/425°C

Pour the beef mixture into a 2-litre shallow ovenproof dish. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff up with a fork.

Bake for 30 minutes until the topping is golden and the filling is bubbling. If making this ahead of time, let the pie cool, then cover and put in the fridge. 

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