Cottage pie ( BBC Goodfood magazine)

Name: Cottage pie ( BBC Goodfood magazine)
Prep time: 35 min
Cook time: 1 h 50 min
Total time: 2 h 25 min
Cuisine: British, European
Ingredients: - 3 tbsp plain flour - 1 tbsp tomato puree - large glass of red wine (optional) - 850ml beef stock - 4 tbsp Worcestershire sauce - few thyme sprigs - 2 bay leaves - 1.8kg potatoes, chopped - 225ml milk - 25g butter - 200g strong cheddar, grated grating of nutmeg; 225ml milk; 25g butter; 2 sprigs of thyme; 2 bay leaves; 1.25 kg beef mince; 2 onions Finely chopped; 3 carrots chopped; 3 celery sticks chopped; 2 garlic cloves finely chopped; 3 tbsp olive oil

3 steps

Prep:35minCook:1h 50min

The ultimate batch cooking cottage pie.

Updated at: Thu, 17 Aug 2023 04:44:50 GMT

Nutrition balance score

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Ingredients

10 servings

3 Tbspplain flour

1 Tbsptomato puree

red wine

850mlbeef stock

1.8kgpotatoes

200gstrong cheddar

nutmeg

225mlmilk

25gbutter

2 sprigsthyme

3 Tbspolive oil

Instructions

Step 1

1. Heat 1 tbsp oil in a large saucepan and fry the mince over a medium heat until browned. You may need to do this in batches, transferring cooked batches to a plate. Put the rest of the oil in the pan, add the vegetables and cook on a low heat until soft, about 20 mins. Addthe garlic, flour and tomato puree, increase the heat to medium and cook for a few minutes, 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 for 45 mins. and cook, Check after about 30mins and if a lot of liquid remains, increase the heat slightly to reduce it. Season, then discard the bay leaves and thyme stalks

Step 2

2. Meanwhile, make the mash. Put the potatoes in a large saucepan, cover with salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk, butter, and three-quarters of the cheese, then season with a little nutmeg, salt and pepper.

Step 3

3. Spoon the meat mixture into two ovenproof dishes. Pipe or spoon on the mash to cover, then sprinkle over the remaining cheese. To freeze, make sure the pie is completely cold, then cover it well and freeze. Defrost in the fridge overnight, then cook as stated. Heat the oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.