Ingredients: |
Ingredients: Beef Layer:
2lbs Ground Beef
500ml Beef Stock
1 small glass of Dry Red Wine
4 tbsp Worcestershire Sauce
2 tbsp Gravy Granules
1 large White Onion, finely diced
150g Mushrooms, finely diced
2 medium Carrots, peeled & finely diced
2 cloves Garlic, finely diced
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 Bay Leaf
1 tbsp Tomato Puree
Salt & Black Pepper, to taste
Olive Oil, as needed
MASH POTATOES
2kg White Potatoes, peeled and diced into chunks
3-4 heaped tbsp Butter
¼ -½ tsp Ground Nutmeg (optional)
2 large handfuls Cheddar Cheese, grated (optional)
Salt & Pepper, to taste
125ml Cream/Milk, as needed
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Directions: |
Directions:-In a pan , fry your onions, garlic, carrot and mushrooms in a drizzle of olive oil over medium heat until they begin to soften and brown.
-Add your beef, break it up with your wooden spoon and continue to frying until brown all the way through.
-Pour in your wine and leave to simmer for a few minutes to burn off the alcohol and allow the beef to soak up the flavour.
-After, stir in your beef stock, gravy granules, Worcestershire sauce, tomato puree, thyme, rosemary, bay leaf, salt & pepper and leave to simmer over low heat for a good 30-45 minutes, stirring occasionally. At this point it will look like you've got way too much liquid but it will naturally thicken.
MASH TOPPING
-Cook your peeled potatoes in a pot of salted boiling water for around 15mins or until soft enough to comfortably slice.
-Drain and place back in the pot.
-Mash with butter, half your cheese, nutmeg and generous helpings of salt & pepper until a smooth texture.
-Add cream/milk until desired texture. - Leave to one side
FINAL STAGE
-Preheat oven 200°c
-In a baking dish, firstly pour in your beef (removing bay leaf),
-Top the beef with your mash and finish with a layer of cheese.
-Pop in the oven for around 30mins or until golden and crispy on top. Leave to sit for a few minutes to retain shape and then serve. |
This recipe for Cottage pie(2) is from