Winter Cottage Pie
Comfort food to cheer you up on a cold winter day!
In our opinion, one could never get tired of cottage pie. Ordinarily this recipe uses minced beef, but you could also make it with the leftovers from Sunday’s roast.
Ingredients – Serves 4
• 1 shallot
• 1 tsp. caster sugar
• 2 tbsp. olive oil
• 900 g (2 lb.) peeled potatoes
• 1 onion, finely chopped
• 1 leek, finely chopped
• 1 carrot, finely chopped
• 1 garlic clove, crushed
• 675 g (1½ lb.) lean minced beef
• 2 tbsp. tomato purée
• 3 tbsp. milk
• 50 g (2 oz.) butter
• salt and freshly-ground black pepper
• fresh thyme sprigs, to garnish
Preheat the oven to 180ºC/350ºF/Gas 4. Cut the shallot in half and then cut into slices lengthways, leaving the root intact. Arrange the slices on a non-stick baking sheet
Peel and chop the potatoes. Boil them in a pan and add a pinch of salt to taste. Simmer for 20-25 minutes and mash with milk and butter.
Meanwhile, heat the olive oil in a pan. Add the onion, leek, carrot and garlic and sauté for 3-4 minutes until just beginning to soften but not colour. Stir the minced beef into the pan and cook for 2-3 minutes until browned, breaking up any lumps with the back of a wooden spoon. Stir in the tomato purée and cook gently for another 10 minutes until completely tender. Season to taste and cook gently. You could add spices such as paprika or chilli powder if you like to spice things up or some Worcester sauce.
To serve, spoon the minced beef mixture into a baking dish and put the mash on top. Put in the oven to slightly brown. Top with the caramelised shallot and garnish with the thyme sprigs.
This is lovely served with cumin and garlic roasted carrots and squash.