You are here

Cottage Pie

This #ThrowTogetherThursday recipe – is a great value family favourite that freezes beautifully.
Serves 4

3 tbsp olive oil
400g beef mince
2 onions, finely chopped
3 carrots, finely chopped (or any root veg you need to use up)
2-3 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
1 large glass red wine (optional)
850ml stock
4 tbsp Worcestershire sauce
2 tsp mixed herbs
4-5 large scoops of mashed potato
1 handful cheese (optional)
Cooking Method: 

Heat oven to 200c. Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well. Spoon into an oven proof dish and cover with mashed potato.  Sprinkle with cheese (if using) and cook for 30 mins or until the top is golden.