Cottage Pie

Serves 4

Ingredients

olive oil
500g lean steak mince (or Dexter lean mince)
salt & pepper
pinch of cinnamon
2 medium onions (finely chopped)
2 sticks celery - optional (finely chopped)
2 medium carrots (finely chopped)
1 tbsp Tomato Puree
1 tbsp Tomato Ketchup
1 tsp worcestershire sauce
1 tbsp plain flour
150ml full bodied red wine (cabernet sauvignon)
200ml beef stock150ml
salt and pepper

500g floury potatoes (roughly cut into 2cm chunks) (king edward’s or maris pipers are good)
40g butter
2 tbsp milk or cream
salt and pepper
olive oil
handfull grated cheddar cheese (optional)

Method

• Heat a dash of olive oil in a frying pan
•Season the mince and add to the pan until coloured (you may want to do this in 2 batches)
• Meanwhile eat a dash of olive oil in a casserole dish or pot over medium heat and add the onions, carrots and celery stirring frequently for 5mins
• When the vegetables are soft, add the mince to the pot. Mix well with a wooden spoon
• Add the tomato puree, tomato ketchup, cinnamon and the worcestershire sauce and give it a good stir
• Season to taste
• Add the flour and mix well
• Add the wine in 3 parts reducing each time
• Add the beef stock
• Put the lid on the casserole dish keep on a low heat for 1-1.5hours
• Check from time to time and add a little more stock (or water) if it is looking dry

• Meanwhile half an hour before the meat is ready, cook the potatoes in a large pan of boiling, salted water (this should take approx. 20mins)
•Heat the oven to 200oC
• Drain the potatoes well and add the butter and milk or cream

• Remove the lid of the casserole dish (or transfer contents of the pot into an oven dish). Spoon or pipe the mashed potatoes over the meat and add a little drizzle of olive oil or sprinkle over the grated cheddar
• Set the casserole dish in the top of the oven for 15-20mins. until the potatoes are golden brown