Cottage Pie

This is not a pie in the traditional sense, but a warm casserole topped with mashed potatoes. It is a dish we often return to at home, or when I am cooking for others and want something simple, straightforward and good.

Cottage pie is, quite simply, shepherd’s pie made with beef instead of lamb. I make several versions. Sometimes I keep it very simple, but when I have time to let the filling simmer, this is the version I make.

Ingredients

Serves four:

• 800 g beef, cut into small cubes, or minced beef
• 1 yellow onion, finely diced
• 3 carrots, diced
• 150 g bacon
• a generous handful of frozen peas
• good beef stock, enough to cover the meat and vegetables in the dish
• mashed potatoes
• 2 tbsp Worcestershire sauce
• 3–4 tbsp plain flour or cornflour
• plenty of pepper and a little salt

Method

1. Brown the beef in a frying pan together with the bacon.
2. Soften the onion, add the carrots, then combine the vegetables with the beef and bacon.
3. Layer the meat mixture and peas in an ovenproof dish. Sprinkle a little flour or cornflour between each layer. Season with salt and pepper as you go.
4. Mix the Worcestershire sauce with the stock and pour it into the dish. The liquid should reach about 1 cm below the top of the meat.
5. Spread the mashed potatoes over the top. Use a piping bag if you like, or spoon them on. If you use a spoon, run a fork over the surface to create more ridges that will crisp up in the oven.
6. Bake in the middle of the oven at 150 °C for 40–50 minutes, or until the mashed potatoes are golden brown.
7. Leave the dish to settle for 10–15 minutes before serving.

Cottage pie tastes even better after a night in the fridge and reheating the next day. Serve it with a simple salad and a good beer.

Enjoy.