Name: Cottage Pie
Prep time: 35 min
Cook time: 110 min
Total time: 145 min
Yield: 4
Cuisine: British
Ingredients: 0.75 tbsp olive oil; 125 g beef mince; 0.5 item onion; 0.75 g carrot; 0.75 g celery; 0.5 clove garlic; 0.75 tbsp plain flour; 0.25 tbsp tomato purée; 212.5 ml beef stock; 1 tbsp Worcestershire sauce; 0.75 sprig thyme; 0.5 item bay leaf; 0.45 kg potato; 56.25 ml milk; 6.25 g butter; 50 g strong cheddar; 0.25 item nutmeg

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Cottage Pie

Cottage Pie

A comforting and hearty meat and potato dish, perfect for family dinners.

This meal provides a balanced combination of protein and carbohydrates, making it suitable for a wholesome family dinner.

Source

Ingredients:

0.75
tbsp
olive oil
125
g
beef mince
0.5
item
onion
0.75
g
carrot
0.75
g
celery
0.5
clove
garlic
0.75
tbsp
plain flour
0.25
tbsp
tomato purée
212.5
ml
beef stock
1
tbsp
Worcestershire sauce
0.75
sprig
thyme
0.5
item
bay leaf
0.45
kg
potato
56.25
ml
milk
6.25
g
butter
50
g
strong cheddar
0.25
item
nutmeg

Preparation Time: 35 minutes

Cooking Time: 110 minutes

Instructions:

Heat 1 tbsp olive oil in a large saucepan and fry 500g beef mince until browned – you may need to do this in batches. Set aside as it browns.
Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
Pour over 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
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, then discard the bay leaves and thyme stalks.
Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
Drain well, then allow to steam-dry for a few mins. Mash well with 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

Nutrition	Per Serving 1166 g	Per 100g
Energy	1153.3 kcal	99 kcal
Protein	61.2 g	5.2 g
Fibre	13 g	1.1 g
Salt	g	NaN g
Sugar	12 g	1.0 g
Carbohydrates	107.2 g	9.2 g
Fat	58.5 g	5.0 g

Environmental	Per Serving 1166 g	Per 100g
CO2	8 kg	0.7 kg
Water	5.4 l	0.5 l

0.75
tbsp
olive oil
125
g
beef mince
0.5
item
onion
0.75
g
carrot
0.75
g
celery
0.5
clove
garlic
0.75
tbsp
plain flour
0.25
tbsp
tomato purée
212.5
ml
beef stock
1
tbsp
Worcestershire sauce
0.75
sprig
thyme
0.5
item
bay leaf
0.45
kg
potato
56.25
ml
milk
6.25
g
butter
50
g
strong cheddar
0.25
item
nutmeg

Heat 1 tbsp olive oil in a large saucepan and fry 500g beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

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, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

Drain well, then allow to steam-dry for a few mins. Mash well with 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.