Cottage Pie

This month, Elia shares his take on British favourite, cottage pie! The perfect winter dish, warm and comforting. We hope you enjoy recreating this dish in your own home, or why not share it with your friends and loved ones?

Ingredients: Mince filling

• 3 tbsp olive oil
• 1¼ kg beef mince
• 2 onions, finely chopped
• 3 carrots, chopped
• 3 celery sticks, chopped
• 2 garlic cloves, finely chopped
• 3 tbsp plain flour
• 1 tbsp tomato purée 
• Large glass of red wine (optional)
• 850ml beef stock
• 4 tbsp Worcestershire sauce
• A few thyme sprigs
• 2 bay leaves

Ingredients: Mash topping

• 1.8kg potatoes, chopped
• 225ml milk
• 25g butter
• 200g strong cheddar, grated
• Freshly grated nutmeg

Method

1. Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.
2. Put the other 2 tbsp olive oil into the pan, and add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks. Cook on a gentle heat until soft, it should take about 20 mins.
3. 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.
4. Pour over a large glass of red wine, if using, and boil slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
5. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after 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.
6. 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 a boil and simmer until tender.
7. Drain well, then allow to steam dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
8. Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
9. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

And finally, slice and serve to yourself and your loved ones, sit back and enjoy this delicious meal.

Nutritional information per serving

• 600 KCal
• Fat 34g
• Saturates 16g
• Carbs 40g
• Sugar 7g
• Fibre 4g
• Protein 37g
• Low in salt 1.15g