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Feeding the family? This classic cottage pie recipe is guaranteed to be a family favourite! Packed with the goodness of carrots, onions and lean mince, this recipe makes a perfect comfort food dish!
2 tbsp oil
1 large onion (finely chopped)
1 large carrot (finely chopped)
1 celery stick (finely chopped)
500g – 750g beef mince
1 tbsp plain flour
300ml beef stock
OR 200ml beef stock and 100ml red wine
1 tbsp tomato puree
650g potatoes (peeled and chopped) (we like a mix of Russet and Yukon Gold)
60ml whole milk
60ml sour cream
2 tbsp Worcestershire sauce
OR 2 tbsp
1 tsp Marmite
Salt and pepper
Heat the oil in a large frying pan, add the onions, carrot, and celery and cook over a medium heat until slightly softened but not coloured.
Increase the heat and add the mince. Break it up and cook until browned.
Add the flour and cook for a minute, then add the liquid.
Add the sauces, season to taste, cover and simmer for a minimum of 45 minutes.
Preheat the oven to 200°C/Gas Mark 6. Place the potatoes in a large pan with a pinch of salt, cover with water, and bring to the boil. Cook for 10 – 15 minutes until thoroughly soft.
Drain the potatoes and return them to the pan, then use a potato masher to mash until smooth.
In a small saucepan, melt the butter, add the milk, and allow to simmer for a minute. Pour over the potatoes and stir until creamy. Add sour cream and stir until combined.
Place the mince into a pie dish and top with the mashed potato. Bake in the preheated oven for 20 – 25 minutes until browned.
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