The ultimate comfort dish very hard to beat this one on a rainy winters day- this dish always takes me back home. It was always a family favourite when we were growing up. It's a step by step back to basics recipe that's

Ingredients

Serves: 4-6

  • 500g minced beef
  • 100g onion- 1 cm dice
  • 100 carrot-1 cm dice
  • 3 sticks celery -1 cm dice
  • 400ml beef stock – use a good quality beef stock cube
  • 100g green peas
  • 2 cloves garlic
  • 5g paprika
  • 10 g strong mustard
  • 40ml woster sauce
  • 4 sprigs thyme
  • 1 tbsp tomato puree
  • 20g flour or cornflower

Mash

  • 1kg peeled Maris piper or rooster potatoes
  • 2 tbsp of finely sliced scallions or chives ( optional )
  • 80 g butter
  • 1 tsp of salt

Method

  1. In a wide based pan brown off the mince on a high heat. Don't over fill the pan do in batches if needed – set aside.
  2. In the same pan reduce the heat to medium add the veg, garlic, tomato puree, thyme & paprika . Cook for 10 minutes. Stirring frequently
  3. Re-add the mince
  4. Now stir in the flour & mix well
  5. Add the mustard, woster sauce & stock
  6. Simmer for 30 minutes – switch off & add the peas
  7. Meanwhile between the process put the potatoes in a pan of salted water & bring to the boil – simmer for 20 minutes until a knife pushes through the potato with ease. Remove, strain & leave to steam to dry out the potato.
  8. Re-add to the same pan & mash with the butter, add the salt & scallion
  9. Put the cottage pie filling in a baking or casserole dish . I also would use 1 that’s table friendly so it can be served up in the same dish . Spoon or pipe the mash over the filling & either grill for 8-10 minutes or bake for 30 minutes at 180.
  10. Personally I always think it tastes better the next day so if you wish you can make in advance or make enough for two days.