Cottage Pie

Name: Cottage Pie
Ingredients: For the meat; 3 tablespoons olive oil; 1 large onion, chopped; 2 stalks celery, finely chopped; 2 carrots, diced; 3 garlic cloves, finely chopped; 1 1/2 lbs ground beef; 1 tablespoon tomato paste; 3 -4 drops Worcestershire sauce; 3 -4 drops Tabasco sauce; 1 cup red wine; 1 cup beef stock or 1 cup chicken stock; salt & freshly ground black pepper; For the topping; 3 lbs potatoes; 1/4 cup milk; 2 tablespoons mature cheddar cheese, grated; 1 tablespoon parmesan cheese, freshly grated

18 ingredients

8 steps

Ingredients

For the meat
3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely chopped
2 carrots, diced
3 garlic cloves, finely chopped
1 1/2 lbs ground beef
1 tablespoon tomato paste
3 -4 drops Worcestershire sauce
3 -4 drops Tabasco sauce
1 cup red wine
1 cup beef stock or 1 cup chicken stock
salt & freshly ground black pepper
For the topping
3 lbs potatoes
1/4 cup milk
2 tablespoons mature cheddar cheese, grated
1 tablespoon parmesan cheese, freshly grated

Directions

1

Pre-heat oven to 350°F.
2

Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
3

After 5 minutes or so add the garlic, reduce the heat and soften everything together.
4

Increase the heat again and add the ground beef, stirring until browned.
5

Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
6

Boil the potatoes until soft and mash them with the milk until smooth and creamy.
7

Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
8

Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.