One of the most appreciated dishes in our house is the Cottage Pie.
This is the ultimate comfort food and ideal when it is windy and rainy outside! The minced red meat cooked in a sauce with onions and other vegetables, topped with a layer of buttery mashed potatoes and a bit of grated cheese on top is just too good to be passed by.
There are lots of variations but this one is our favourite:
Recipe Cottage Pie
- 500 g minced beef
- 900 g potatoes
- 1 tomato
- 1 carrot
- 1 branch of celery
- 1 onion
- 1 garlic clove
- 2 branches of fresh thyme
- 25 g butter
- 100 ml warm milk
- 50 g grated cheese
- 1 tablespoon of flour
- 1 tablespoon olive oil
- 1 tablespoon of tomato puree
- 1 tablespoon of Worcestershire Sauce
- 2 tablespoons of ketchup
- 350 ml of beef stock
- salt, pepper
Peel the potatoes. Cook them for 10 minutes. Peel and dice finely the onion. Grate the carrot. Cut the celery and the tomato into dices. Cook the grated carrot in a frying pan with the oil, the celery, and the tomato. Add the garlic puree, the minced meat and the thyme and cook another 15 minutes.
Mix the ketchup and the Worcestershire sauce with the tomato puree, the flour and the beef stock.
Season to taste. Pour this sauce over the meat mixture and cook another 5 minutes over high heat.
Pre-heat the oven to 190C.
Mash the potatoes with the melted butter and the warm milk until it is light and fluffy. Season to taste and add the grated cheese.
Pour the beef mix into an ovenproof dish and cover with the mash. Cook in the oven for 30 minutes then serve.
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