Cottage Type Pie

Cottage Type Pie


1 person made this

Another cottage pie recipe hybrid.

Serves: 4 

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 teaspoon thyme
  • 500g beef mince
  • 2 tablespoons tomato paste
  • 30g plain flour
  • 1 teaspoon dried mixed herbs
  • 1 cup (250ml) red wine
  • 4 tablespoons (80ml) Worcestershire sauce
  • 1 (400g) tin chopped tomatoes
  • 2 medium carrots, diced
  • salt and freshly ground black pepper, to taste
  • 1 cup (250ml) beef stock
  • 1kg potatoes, peeled and diced
  • 2 teaspoons Dijon mustard
  • 75g butter
  • 4 tablespoons milk
  • a little grated cheese

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. Preheat the oven to 190 degrees C.
  2. Heat the oil in a large frypan. Gently fry the onions, garlic and thyme until soft.
  3. Add the beef mince and cook til brown.
  4. Add the tomato paste and sprinkle with the flour and mixed herbs.
  5. Stir constantly for a few minutes to cook the flour.
  6. Add the red wine and Worcestershire sauce. Continue to cook until the liquid has reduced by half.
  7. Add the tomato and stir in the carrot. Season to taste with salt and pepper.
  8. Add the stock and bring to the boil, then reduce heat and simmer for 30 - 40 minutes.
  9. While the mixture is simmering, boil the potatoes until soft, drain and mash with the mustard, butter and milk and cheese.
  10. Spoon the mince into a deep ovenproof dish and cover with mashed potato. Use a fork to rough up the surface.
  11. Sprinkle a small amount of grated cheese over the top of the mashed potato.
  12. Bake for about 30 minutes until bubbling and golden brown.

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