England: Cottage Pie
COOK
Bekah Jones
Country
England
YIELDS
4 Servings
TOTAL TIME
1 hour
Ingredients
750 g ground beef
2 carrots
300 g mushrooms
1/2 onion
100 ml red wine
1 beef stock cube
2 tsp cornflour
1 tsp tomato puree
1 clove of garlic
1.20 kg potatoes
30 g butter
100 ml milk
100 g cheddar cheese
salt and pepper
Directions
Potatoes
Peel the potatoes and cut into cubes.
Put chopped potatoes into cold water in a pan.
Put on stove and bring to the boil cook until soft.
Once cooked, drain, add the butter salt and pepper and mash.
Mash in milk. You may not need all of it.
Put to one side.
Ground Beef
Chop the onion finely.
Slice the mushrooms.
Peel and dice the carrots.
Finely chop garlic.
Boil a kettle, mix 500ml of boiling water to stock cube and dissolve.
Put the oil in a frying pan and heat.
Put onion in pan and fry until softened.
Add the mushrooms and fry.
Once softened, add the garlic. Stir continuously for 30 seconds.
Add the carrot, fry for a few minutes. Keep mixing.
Add the beef, stir until all browned.
Add the wine and stir.
Add the stock and tomato puree, bring to the boil, then simmer.
Mix the corn flour in some cold water, then add slowly mixing continuously to the beef until a gravy consistency.
As it heats, it will thicken.
Let simmer for 10 minutes.
Putting dish together
Put the beef mixture in a casserole dish.
Using a fork and spoon, add spoonfuls of potato on top and then spread evenly over.
Grate the cheese and sprinkle over the top.
Place in an oven at 180 and cook for 20-30 minutes.
If not brown, add crispy broil for a couple of minutes.
Serving
Place a spoonful on a plate and serve with a portion of cooked frozen peas.