Sometimes when life is stressful and getting you down, you need to find food comfort. And whilst this isn’t something I really grew up eating, it’s something I cook when I, or my boyfriend, need comfort on a plate. I have no idea where I got this recipe, and I do tend to vary the quantities of the flavourings depending on my mood. But it is always a wonderful meal to dig into. I always serve it with peas, and I always have french mustard as a condiment, whilst Paul goes back to his childhood and has ketchup! He’s also been known to indulge in a Cottage Pie Sandwich too…!
KB rating 8/10. PR rating 8/10
Classic Cottage Pie (serves 6-8)
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 sticks celery, finely chopped
- 2 carrots, diced
- 3 cloves garlic, finely chopped
- 675g minced beef (I tend to use 750g as that’s the standard large pack size!)
- 1 tbsp tomato puree
- 12 drops Worcestershire sauce (I love this flavour, so feel free to add less…or more!)
- 10 drops Tabasco (again, I like the hit and sometimes add a lot more than this)
- Blob of marmite (my secret ingredient – it adds oomph not marmitey flavour)
- 175ml red wine
- 300ml beef stock
- Black pepper
- 1.4kg potatoes
- 50ml milk
- Cheddar (grated) – enough to sprinkle over the top
- Parmesan (grated) – enough to sprinkle over the top
Preheat the oven to 180C
Heat the oil in a large frying pan and add the onion, carrots and celery, stirring over a brisk heat but don’t allow the veg to burn.
After 5 mins add the garlic and soften everything together.
Increase the heat, add the mince and stir until browned.
Stir in the tomato puree, Worcestershire sauce, Tabasco, marmite, wine and stock. Season and cover. Simmer for 10 minutes.
Boil the potatoes until soft and mash with milk.
Put the meat mixture in a gratin dish, cover with mash and then top with the mixture of cheese. Bake in the oven for 45-55 minutes.