Cottage Pie with Port

    Cottage Pie with Port

    8saves
    2hours40min


    2 people made this

    Cottage pie is a favourite for most as mums as it easy, cheap, can prepare early and left in the oven, kids love it and it is packed with healthy vegetables. This one also contains port to give a rich deep taste.

    Ingredients
    Serves: 6 

    • 1 kg beef mince
    • 1 beef cube
    • 1 large onion, diced
    • 1/2 swede, finely diced
    • 3 carrots, finely diced
    • 2 garlic cloves, grated
    • 2 bay leaves, dried or fresh
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 150ml port
    • 600ml beef stock
    • 1 1/2 kg potatoes
    • 1 cup frozen peas
    • 3 sprigs parsley, finely diced
    • 1 tablespoon cornflour, to thicken
    • 1 tablespoon butter
    • 1 dash milk, to taste
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:40min  ›  Cook:40min  ›  Extra time:1hour20min  ›  Ready in:2hours40min 

    1. Fry the mince in a little oil with the stock cube until browned. Add in the swede, carrot, onion, garlic, bay, thyme and rosemary then fry for about 5 minutes.
    2. Add the port and leave uncovered simmering until port has completely evaporated. At this stage add the beef stock and simmer for half hour covered.
    3. Meanwhile peel and cut your potatoes then boil until tender.
    4. Mash the potatoes with butter and just enough milk to get a smooth but firm consistency. Add salt and pepper to taste.
    5. Remove the bay leaves from the mince mixture and stir in the peas and parsley.
    6. Make a cornflour paste by adding water to a little cornflour in a cup then stir this in a little at a time until you get a lovely thick consistency.
    7. Transfer the mince to a casserole dish and layer the mashed potatoes on top in dollops starting from the middle of the dish spreading out gently. Then with a fork score the whole pie.
    8. Place in a preheated oven at 200 degrees C and cook for approximately 40 minutes or until golden brown. Serve with crusty bread.

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    - 19 Jul 2012

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