Beef · The Sunday-night classic
Cottage Pie
There's no improving on a great cottage pie, only doing it properly. That means building real depth into the mince with a long, slow simmer of stock, a little tomato and a splash of Worcestershire, plus a generous, buttery mash forked into peaks so the top crisps in the oven. It's the dish everyone comes home for.
Method
Brown the mince in batches in a little oil until deeply coloured, then set aside. In the same pan, soften the onions and carrots for 10 minutes, then add the garlic.
Stir in the tomato purée and flour, cook for 2 minutes, then return the mince. Add the stock, Worcestershire and thyme. Simmer gently, uncovered, for 35–40 minutes until rich and thickened. Season well and spoon into a baking dish.
Meanwhile, boil the potatoes until tender, drain well, then mash with the butter and milk until smooth. Season generously.
Spread the mash over the mince and fork the top into rough peaks. Scatter with cheddar if using.
Bake at 200°C for 25–30 minutes until golden and bubbling at the edges. Rest for 5 minutes before serving.
Ben's Tip
Let the filling reduce until it's thick enough to hold a spoon trail. A loose, watery mince will bubble up through the mash and stop the top from crisping.
To Drink
A classic Claret, a Bordeaux blend of Cabernet and Merlot, has the structure and savoury fruit to sit perfectly with the beef.
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