Glam Cottage Pie
Cottage pie enriched with red wine and topped with a cheesy, mustard mash.
Ingredients
- 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 tablespoon plain flour
- 200 ml red wine
- 450 ml beef stock
- 1 bay leaf
- 1 tablespoon dried herbs such as thyme
- 1 tablespoon tomato purée
- 1 tablespoon of Worcester sauce or Balsamic vinegar
- 1 tablespoon vegetable oil
- salt and pepper
For the mash
- 8-10 medium potatoes peeled and cut into chunks
- 1 tablespoon butter
- 2 tablespoon crème fraîche
- 1-2 tablespoon wholegrain mustard
- salt and pepper
- 50 g strong cheddar grated plus extra for topping
Instructions
- 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.
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