Short and sweet this week as, yes you guessed it, we are both hungover after a Flabulous Saturday night out. I’m sure you’ve all by now seen a pattern which means comfort food and today that means cottage pie!!
I knew last night would be a big one so I got prepared and made this yesterday, ready to pop in the oven today, and as I sit here waiting for it to finish cooking the smell is killing me!!
Other than the obvious comfort hit, this dish has some major hangover benefits….
- It freezes really well, either before or after cooking so you can make it in advance and always have on standby, or freeze whats left if your eyes are bigger than your appetite
- If you have a shallow cast iron pan you can keep the washing up down by doing the hob and oven stages in the same pan!!
- 1 tbsp olive oil
- 600g lean beef mince
- 1 large red onion, 2 carrots & 2 celery sticks, all diced
- 1 tbsp plain flour
- 1 tbsp tomato purée
- large glass red wine (optional)
- 450ml water and 2 beef stock cubes
- A glug of Worcestershire sauce
- A thyme sprig & a bay leaf
- Handful of frozen peas
- Enough mash to cover your pie
- Heat 1 tbsp oil in a large saucepan add the onion, celery and carrot
- Cook on a gentle heat until soft, about 10 mins
- Add the mince and cook until browned
- Add the stock cubes, flour and tomato purée, increase the heat and cook for a few mins
- Pour over the wine & boil to reduce slightly before adding water, Worcestershire sauce & herbs
- Bring to a simmer and cook, uncovered, for 15 mins
- Add the frozen peas and continue to simmer for a further 15 mins until the gravy is thick.
- Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. See my perfect mash post for this!!
- If you haven’t used an ovenproof pan spoon the meat into an ovenproof dish .
- Spoon the mash to cover then use a fork to make swirls on the top, this’ll make the crispy bits!
- Heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden