Plenty of cottage pie recipes out there, I'm adding mine to the list.
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Ingredients
- 1 tbsp beef dripping
- 2 large onion finely diced
- 3 carrots finely diced
- 3 sticks celery finely diced
- 1 kg beef mince
- 2 tbsp tomato puree
- 1 tbsp plain flour
- 150 ml red wine
- 500 ml beef stock
- 1 tbsp thyme leaves
- few drops Worcestershire sauce
Topping
- 900 g potatoes peeled and roughly chopped
- 75 g butter
- 1 leek halved and sliced
- 2 sprigs thyme leaves picked
- 50 g cheddar cheese grated
Instructions
- In a large pan over a medium low heat melt the deef dripping. Add the carrots, onions and celery to the pan, season with salt and sauté for 7-10 minutes until soft. Remove from the pan and set aside. Turn the heat up and brown the mince. You may need to do this in batches.
- Once the meat is browned, add the onions, carrots and celery back into the pan, stir in the tomato puree followed with the flour. Pour in the wine, scrape any bits stuck to the bottom of the pan and reduce by half. Add the stock and thyme. Turn the heat down to it's lowest setting and simmer for 45 minutes. Once cooked and the sauce thickened, add a few dashes of Worcestershire sauce to taste
- Meanwhile cook the potatoes in salted water until soft. Drain, return to the pan and cover with a tea towel for at least 5 minutes to absorb excess moisture. Mash the potatoes, add the butter, check the seasoning.
- Preheat the oven to 200c fan
- Put the sauce into a dish or roasting tin, smooth the potato on top, scatter the sliced leek and thyme leaves then finish with grated cheese. Place in the oven for 20-30 minutes until the top is golden.
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