Classic Cottage Pie

Hi everyone, Thanks for stopping by my blog!

Today’s recipe is such a classic, especially here in the UK and surprisingly I’ve not made it before. It’s pretty simple and mostly consists of mash and meat, however over the years there have been many adaptations in the ingredients giving it much more flavour. I looked around online for inspiration and basically combined a bunch of recipes together and the end result was delicious. I ate it on it’s own but you could always add vegetables on the side like broccoli, carrot or cauliflower.

Classic Cottage Pie recipe (serves 6 hearty portions)

Ingredients

1kg minced beef

3 garlic cloves – crushed

Seasonings: Salt, pepper, chilli, mixed herbs, paprika and turmeric

5 large potatoes – peel, chop, wash

50g butter

Splash of milk

1 tbsp oil

1/2 onion – finely diced

Splash of red wine

1 tbsp flour

1 tbsp tomato puree

600g chopped tomatoes

1 stock cube

1 tsp sugar

50g peas

100g sweetcorn

1 1/2 carrot – grated

Dried parsley

Methods

  • Firstly, marinate the minced beef with the seasonings and garlic a few hours before starting the cottage pie.
  • Peel, chop and wash the potatoes, then put them to boil until cooked. Once cooked, drain off the water and cover with the pot lid.
  • Put the oil in a frying pan and add the onion with a little salt, cover with the lid for a few minutes until soft and add the minced beef. Turn up the heat slightly and cook for 7 minutes until the beef is brown and the liquid has reduced.
  • Add the splash of wine and again letting the liquid reduce before mixing in the flour, tomato puree, chopped tomatoes, stock cube and sugar.
  • Let the mixture simmer on a medium heat for 15 minutes and preheat the oven to gas mark 6.
  • In the meantime, add a splash of milk and butter to the potatoes mashing it all together until smooth.
  • Turn the heat off from the beef and stir in the peas, sweetcorn and carrot. Pour this into an oven tray, cover with the mashed potato and use a fork to design the top.
  • Sprinkle a little dried parsley on top and bake in the oven for 50 minutes until golden at the edges.

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