Home > Cooking > Comfort Food: Cottage Pie

Comfort Food: Cottage Pie

September 4, 2014

Two things need to be done right in order to have a good if not great cottage pie, first being keeping the mince sauce in the low oven long enough, say 150°C for 90 minutes or until very tender and soft, all the flavours having been amalgamated. The second is then topping it all with buttery mash. A nice twist is to blanch small cubes of root vegetables (parsnips, swedes, carrots work well) and adding those between the mince and the mash.

For a kilo of beef mince:

– 2 onions

– garlic

– thyme, pepper, bay leaves

– tomato paste, Worcestershire sauce (generously), little flour, a pint of water, beef stock cube

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Soften the onions in butter, add the garlic and mince. When brown and getting caramelised, add pepper, thyme, Worcestershire sauce. Keep cooking a bit, then add tomato paste, little bit of flour, the stock cube and water. Mix well, add bay leaves and put into the oven.

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Meanwhile, prepare the mash using milk and loads of butter. Add salt to taste and perhaps some grated horseradish. Make it fairly thick.

When the mince sauce is ready and also has quite a solid consistency, pick out the bay leaves and spread the mash on top. Practise some fancy fork work for decoration and place some small knobs of butter on top to melt in the oven where the pie goes back until golden on top. The more mash on top  the less seepage through it.

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This dish goes very well with beer, by the way. Could even splash some beer in the mince.

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Categories: Cooking