Cottage Pie

Tue, 12 November 2024

INGREDIENTS:

2lb beef mince

Two cloves of garlic

1/2 onion diced

2tbsps of Worcestershire sauce

3tbsps of tomato puree

100ml of red wine

100ml of balsamic vinegar

1tbsp of honey (Optional)

250ml of beef stock

Four sprigs of thyme chopped

Salt and cracked black pepper

For the mash

700g of roosters left whole 

Milk 

Butter

100g of cheddar cheese

sea salt

 

 

Method:

1. Start with the Filling:

• Heat a large pan over medium-high heat, add a drizzle of oil, and then toss in your beef mince. Cook until it’s beautifully browned, breaking it up as you go. You want a lovely, rich color on that beef—it’ll bring so much flavor.

• Add in the diced onion and garlic. Let them cook together for a few minutes until the onion turns soft and translucent, filling the kitchen with that gorgeous aroma.

• Next, pour in the Worcestershire sauce, tomato puree, red wine, and balsamic vinegar. Give it a good stir. Let this simmer for a couple of minutes so the wine reduces down a bit and all those flavors can mingle.

• Pour in the beef stock, sprinkle in the fresh thyme, and season with a generous pinch of sea salt and a crack of black pepper. If you fancy a touch of sweetness, add a spoonful of honey here—totally optional but brings a lovely depth.

• Reduce the heat and let the mixture simmer for about 20-25 minutes until it thickens up nicely. You want it to be rich and hearty.

2. Make the Mash:

• Place the rooster potatoes into a hot oven on salt to soften. Scoop out the mash.

• Add a knob of butter and a splash of milk to the potatoes, then mash until smooth and creamy. For a real treat, mix in the cheddar cheese and a pinch of sea salt. Taste as you go—this is your chance to make it as creamy and cheesy as you like!

3. Assemble the Cottage Pie:

• Preheat your oven to 180°C (350°F).

• Spoon the beef filling into a baking dish, spreading it out evenly. Then, top with a generous layer of your cheesy mash, spreading it out to cover the filling completely. Use a fork to create ridges on top of the mash—they’ll crisp up beautifully in the oven.

• Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbling around the edges.

4. Serve and Enjoy!