COTTAGE PIE
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Ingredients
2tb spoons olive oil
500g minced beef
2 garlic cloves crushed
1 Large onion finely diced
1 Carrot finely diced
1 stick of celery diced
1 sprig fresh rosemary
½ teaspoon salt
½ teaspoon black pepper
1tb spoon tomato puree
2tb spoons plain flour
250ml red wine 9Optional)
2 bay leaves
250ml beef stock
2tb spoons Worcestershire sauce
100g frozen peas
Topping.
800g Maris Piper potatoes, peeled and chopped into roughly 1 inch cubes
2 tb spoons butter
100ml milk
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Method
In a large pan heat 1tb spoon of olive oil , add the onion, celery, carrot and garlic and cook gently until the onion is soft and translucent.
Add another 1tb spoon olive oil then the diced beef and cook for ten minutes stirring occasionally until the meet is browned.
Add the rosemary sprigs and bay leaves and cook for a further 3 minutes.
Now add the salt, pepper, tomato puree and flour and cook for two minutes.
Add the red wine and bring to boil then add the Worcestershire sauce and beef stock and simmer for 30 minutes stirring now and again.
While the sauce is simmering bring the potatoes to the boil, add a pinch of salt and cook until tender. Turn off the heat, empty the water and allow the potatoes to steam until cool.
When cooled add the butter and milk and mash until smooth
Turn off the meat mixture and add the frozen peas mix well.
When cool put the meat mixture into an oven proof casserole dish and spread the potato mash over the top leaving spiky bits that will crisp up in the oven.
Pop in the oven at (gas mark4 180c) and cook for 40 minutes or until the top of the potato is crisp and brown.
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