Traditional English Cottage Pie

Name: Traditional English Cottage Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 large cottage pie bake, 8 serving(s)
Ingredients: 400 ml beef stock (can use 1 stock cube dissolved in 400mls hot water); 50 g butter; 2 onions, peeled and finely chopped; 2 carrots, peeled and finely diced; 2 celery, trimmed and finely diced; 3 garlic cloves; 1 sprig fresh thyme; 1 bay leaf; 1 kg minced beef (ground beef); 2 tablespoons tomato puree; 2 tablespoons Worcestershire sauce; 4 drops Tabasco sauce; 175 ml red wine; 1 kg white potato; 75 g butter; 1 splash milk; parmesan cheese, for grating

Submitted by Jubes

"This recipe was found on Good Food website and said to bethe recipe used by Jamie Oliver's parents"

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photo by Robert R.

Ready In:: 1hr
Ingredients:: 17
Yields:: 1 large cottage pie bake
Serves:: 8

ingredients

400 ml beef stock (can use 1 stock cube dissolved in 400mls hot water)
50 g butter
2 onions, peeled and finely chopped
2 carrots, peeled and finely diced
2 celery, trimmed and finely diced
3 garlic cloves
1 sprig fresh thyme
1 bay leaf
1 kg minced beef (ground beef)
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
4 drops Tabasco sauce
175 ml red wine
For the mash topping
1 kg white potato
75 g butter
1 splash milk
parmesan cheese, for grating

directions

Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
Add the beef mince and cook for a further 10 minutes, or until brown.
Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
Meanwhile, cut the potatoes into halves and quarters so they’re all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
Preheat the oven to 190C/170C fan/gas 5.
Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
Serve with buttered peas or a simple side salad.