Cottage pie is a classic meal - pretty cheap to make, easy to prepare, basically cooks itself and can be stretched a little further if you end up with more guests than you planned for! Make it your own by adding a little twist to the side dishes; stir fried sprouts with pancetta, red cabbage or pickled beetroot are all favourites in our household.
Cottage pie - serves 4-6, takes 15 mins to make and 50 mins to cook.
2 tbsp. olive oil
450g lean beef mince
2 onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 sticks celery, trimmed and diced
1 tbsp. fresh thyme leaves or dried thyme
2 tbsp. plain flour
1 tbsp. Worcestershire sauce
2 tbsp. tomato puree
300ml red wine
400ml beef stock (made using 1/2 stock cube)
800g potatoes, peeled and cut into chunks
15g unsalted butter
- Preheat the oven to 220C/gas 7. In a large saucepan, heat 1 tsp oil. Add the beef and cook until browned. Place onto a plate and drain any excess fat from the pan.
- Heat the remaining oil and gently cook the onions, garlic, carrots, celery and thyme for 10 mins until soft. Add the flour, cook for 1 min then add the Worcestershire sauce, tomato puree, wine and stock. Simmer for 10 mins until thick. Pour into an ovenproof dish with the mince.
- Meanwhile, boil the potatoes for 15-20 mins, drain and place back in the pan to dry out. Add the butter, freshly ground black pepper and mash. Spread over the mince and bake for 20 mins. Serve with veg of your liking!