Cottage Pie

Ingredients:

• 3 tbsp olive oil

• 1.25kg beef mince

• 2 onions, finely chopped

• 3 carrots, chopped

• 3 celery sticks, chopped

• 2 garlic cloves, finely chopped

• 3 tbsp plain flour

• 1 tbsp tomato purée

• 1 large glass red wine (optional)

• 850ml beef stock

• 4 tbsp Worcestershire sauce

• A few thyme sprigs

• 2 bay leaves

• 1.8kg potatoes, chopped

• 225ml milk

• 25g butter

• 200g strong cheddar, grated

• Freshly grated nutmeg

• Salt + pepper

Simplified Method:

1. Brown mince in 1 tbsp oil in batches. Set aside.

2. Cook onions, carrots + celery in 2 tbsp oil on low heat (20 mins).

3. Add garlic, flour + tomato purée. Stir, then return beef to pan.

4. Add wine (if using), boil to reduce slightly.

5. Add stock, Worcestershire sauce, thyme + bay leaves.

6. Simmer uncovered for 45 mins until thick. Discard herbs. Season well.

7. Meanwhile, make mash: Boil potatoes until soft, drain, then mash with milk, butter, ¾ cheddar, nutmeg, salt + pepper.

8. Spoon meat into 2 ovenproof dishes. Top with mash. Sprinkle over remaining cheese.

9. Bake at 220°C / 200°C fan / Gas 7 for 25–30 mins until golden.
🧊 To freeze: assemble but don’t bake. Freeze for up to 3 months. Defrost and bake as above.

To Serve With:

• Steamed greens or cabbage

• Garden peas or roasted carrots

• Gravy or a splash of brown sauce (classic!)