A country classic, our cottage pie can be made with any mince meat selection.
- 1 1/2 tbsp olive oil
- 2 garlic cloves
- 1 Onion
- 1 Carrot
- 500g beef mince or lamb mince
- 1/4 C Plain Flour
- 1/4 C tomato paste
- 2 C Beef Stock
- 1/2 C Red Wine
- 2 TBSP Worcestershire Sauce
- 1 SP Dried Thyme
- 2 dried Bay Leaves
- Pinch of Salt and Pepper
- 1kg Potatoes
- 2/3 C Milk
- 2 TBSP Butter
- 1/2 Grated Cheese
Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.
Transfer to 6 cup pie dish.
Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
Add butter and mash until melted, then add milk and salt. Mash until smooth.
Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with cheese, drizzle with butter (or skip this and just drizzle with olive oil)
Bake for 25 - 30 minutes or until golden on top and bubbling on the edges.