Food & WineMeat Dishes

Cottage Pie

Here’s another dish that the good people of The Netherlands had never heard of until I arrived on the scene. Wilma has given the recipe to many of her friends and family who love it as a mid-week easy to make dish.

Ingredients

  • 2 tbsp olive or vegetable oil
  • 350 gms minced beef
  • 1 white onion, finely chopped
  • 1 carrot, diced
  • 1 garlic clove, finely chopped
  • 1 tbsp tomato puree
  • 1 tsp Worcestershire sauce
  • 1 tbsp plain flour
  • 350ml beef stock

For the Mash

  • 800 gms floury potatoes
  • 100 gms cream or milk
  • 25 gms butter
  • 100 gms grated cheese

Method

  1. Heat 1 tbsp of the oil in a sauté pan, then season and fry the mince until browned and set aside. Add the rest of the oil to the pan and gently fry the garlic, onion and carrots until soft for around 15 minutes
  2. Add the tomato puree and flour and cook for a few minutes more before returning the beef to the pan
  3. Add the stock and Worcestershire sauce and bring to the boil before simmering and reducing down for about 40 minutes until the gravy is nice and thick
  4. For the mash, bring the potatoes to the boil in salted water and simmer until soft. Drain them well and allow to dry for around 5 minutes. Add the milk, butter and half of the cheese to the potatoes and mash well, then season with salt and pepper
  5. Spoon the meat into the dish and flatten with the back of the spoon. Then spoon or pipe the mash over the top to cover the meat. Sprinkle on the remaining cheese
  6. Place the dish on a flat tray in a pre-heated oven at 220°C/ 430°F / gas mark 7 and bake for 25-30 minutes, or until the topping is golden
  7. Serve hot with a side of vegetables

Tip

If you want a little more bite to your meat sauce, add more Worcestershire sauce.

 

Cottage Pie
 
Author: 
Recipe type: Meat
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tbsp olive or vegetable oil
  • 350 gms minced beef
  • 1 white onion, finely chopped
  • 1 carrot, diced
  • 1 garlic clove, finely chopped
  • 1 tbsp tomato puree
  • 1 tsp Worcestershire sauce
  • 1 tbsp plain flour
  • 350ml beef stock
  • For the Mash
  • 800 gms floury potatoes
  • 100 gms cream or milk
  • 25 gms butter
  • 100 gms grated cheese
Instructions
  1. Heat 1 tbsp of the oil in a sauté pan, then season and fry the mince until browned and set aside. Add the rest of the oil to the pan and gently fry the garlic, onion and carrots until soft for around 15 minutes
  2. Add the tomato puree and flour and cook for a few minutes more before returning the beef to the pan
  3. Add the stock and Worcestershire sauce and bring to the boil before simmering and reducing down for about 40 minutes until the gravy is nice and thick
  4. For the mash, bring the potatoes to the boil in salted water and simmer until soft. Drain them well and allow to dry for around 5 minutes. Add the milk, butter and half of the cheese to the potatoes and mash well, then season with salt and pepper
  5. Spoon the meat into the dish and flatten with the back of the spoon. Then spoon or pipe the mash over the top to cover the meat. Sprinkle on the remaining cheese
  6. Place the dish on a flat tray in a pre-heated oven at 220°C/ 430°F / gas mark 7 and bake for 25-30 minutes, or until the topping is golden
  7. Serve hot with a side of vegetables

 

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