Cottage Pie
- 400g minced beef
- 2 medium onions
- 1 pepper
- 2 celery sticks
- 2 garlic cloves
- 2 carrots diced
- 400g tins toms
- 150ml/5fl oz red wine
- 2 tablespoons tomato purée
- 1 tablespoon Worcester sauce
- 500ml beef stock made with a cube
- 4 teaspoons cornflour
- ½ tsp mixed dried herbs
- 1 dried bay leaf
For the topping
- 750g floury potatoes, such as King Edward or Maris Piper, peeled and cut into even-sized pieces
- Sweed
- 2 teaspoons sunflour oil
- 150g half fat crème fraiche
- 3 tbsp milk
- Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.
- Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.
- Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated.
- Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside
- Make the cornflour up into a paste add and cook for a further few mins.
- Preheat the oven to 200C/400F/Gas 6.
- Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.
- Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Mash
- Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork.
- Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage.