Glam cottage pie. Cottage pie is the perfect comfort food for winter weather and, by adding a few extra ingredients, an ordinary weekday meal can become a bit more special. So here is my version of cottage pie that is really just for grown-ups!
Chop carrots, onions, celery and mushrooms into a medium dice. Peel and chunk the potatoes and put them on to boil for about 10 minutes until tender.
Heat a tablespoon of oil in a large pan and fry gently for about 10 minutes until softened.
Remove the vegetables to a bowl and use the same pan to dry fry the minced beef until browned and broken up. Add the vegetables back to the mince and pour in the red wine and let it reduce for a couple of minutes. Stir in 1 tbsp plain flour and cook for a minute. Next add some beef stock, herbs, tomato purée and Worcester sauce. Add plenty of ground black pepper. Simmer for 20 minutes until the mince is tender and the sauce has thickened. Transfer to a large oven-proof dish.
Drain the potatoes and return to the pan with plenty of seasoning, some wholegrain mustard, butter, cheddar cheese and crème fraîche. Mash it all up until well combined.
Use a spoon to dollop the mixture onto the mince evenly and then use a fork to fluff up the top. Add some more cheese to the top.
Place in the oven at 200 degrees for about 15 minutes until the top has browned and then serve with a green vegetable. Roasted brussels sprouts go well with this.
Tell me what you add to your cottage pie...
Glam Cottage Pie
- 500 g pack of lean mince
- 2 medium onions chopped
- 2 carrots quartered length-ways and diced
- 2 sticks of celery diced
- 6 mushrooms sliced and diced
- 1 tbsp plain flour
- 200 ml red wine
- 450 ml beef stock
- 1 bay leaf
- 1 tbsp dried herbs such as thyme
- 1 tbsp tomato purée
- 1 tbsp of Worcester sauce or Balsamic vinegar
- 1 tbsp vegetable oil
- salt and pepper
For the mash
- 8-10 medium potatoes peeled and cut into chunks
- 1 tbsp butter
- 2 tbsp crème fraîche
- 1-2 tbsp wholegrain mustard
- salt and pepper
- 50 g strong cheddar grated plus extra for topping
- Put the potatoes on to boil for about 10 minutes until tender.
- Heat the oil in a large pan and fry the vegetables until soft. Remove from the pan.
- Dry fry the mince and then add the red wine. Let it reduce for a few minutes and then stir in the flour for 1 minute.
- Pour in the beef stock, tomato purée, Worcester sauce, herbs and seasoning and simmer for about 20 minutes until the sauce has thickened.
- Drain the potatoes and mash in the remaining ingredients.
- Top the mince with the mash and add some extra grated cheese.
- Bake at 200 degrees for 15 minutes until golden.