Cottage Pie

Rich, slow-cooked filling topped with golden potato & swede mash. Comfort food, exactly as it should be.

By @reytgoodscran

Original recipe source

Cook time: 70 minutes

Servings: 8

Ingredients

• 1 kg beef mince
• 0 salt
• 0 pepper
• 1 white onion
• 2 medium carrots
• 3 celery sticks
• 3 garlic cloves
• 2 tbsp tomato puree
• 1 glass red wine
• 0 rosemary
• 0 thyme
• 2.5 tbsp Henderson’s relish
• 600 ml beef stock
• 500 g potatoes
• 1 medium swede
• 100 g butter
• 3 egg yolks
• 100 g mature cheddar cheese
• 80 g Parmesan cheese
• 0 seasoning
• 0 Parmesan cheese
• 0 chopped chives

Instructions

1. Start off by frying the beef mince with salt & pepper on a medium/high heat until golden brown (do this in 2 batches).
2. Remove the mince from the pan & set aside.
3. In the same pan, fry off onion, carrot, celery & garlic until the veg has softened.
4. Add tomato puree & cook for a few minutes before reducing a large glass of red wine.
5. Once the wine has reduced by at least half, add rosemary, thyme, Henderson’s relish & beef stock and simmer until the sauce has reduced & thickened. (Usually about 40 minutes on medium heat)
6. For the topping, boil peeled potatoes & swede until fork tender & put them through a potato ricer.
7. Add butter, egg yolks, mature cheddar, parmesan & seasoning then mix well.
8. Transfer the filling into an oven proof dish, adding the mash & swede mixture on top, followed by more Parmesan cheese.
9. Bake in a preheated oven at 180 degrees Celsius for 30/40 minutes or until golden brown.
10. Remove from the oven & leave to set slightly before cutting.
11. Top with chopped chives & divide into portions. Enjoy!