Cottage Pie

Name: Cottage Pie
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 2 stalks celery, finely chopped; 2 carrots, diced; 3 garlic cloves, finely chopped; 675 g minced beef or 675 g lamb; 1 tablespoon tomato puree; 3 -4 drops Worcestershire sauce; 3 -4 drops Tabasco sauce; 175 ml dry white wine or 175 ml red wine; 300 ml beef stock or 300 ml chicken stock; salt & freshly ground black pepper; 1 12 kg potatoes; 50 ml milk; 2 tablespoons mature cheese, grated; 1 tablespoon finely grated parmesan cheese

16 ingredients

10 steps

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, finely chopped
2 carrots, diced
3 garlic cloves, finely chopped
675 g minced beef or 675 g lamb
1 tablespoon tomato puree
3 -4 drops Worcestershire sauce
3 -4 drops Tabasco sauce
175 ml dry white wine or 175 ml red wine
300 ml beef stock or 300 ml chicken stock
salt & freshly ground black pepper
1 12 kg potatoes
50 ml milk
2 tablespoons mature cheese, grated
1 tablespoon finely grated parmesan cheese

Directions

1

Pre-heat oven to 180C/gas 4.
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 mince, stirring until browned.
5

Stir in the tomato puree, Worcestershire sauce, Tabasco, wine and stock, season and cover.
6

Simmer for 10 minutes.
7

Boil the potatoes until soft and mash them with the milk until smooth and creamy.
8

Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
9

Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling.
10

Serve with seasonal vegetables.