
By CharChar ✨
Cottage pie ( BBC Goodfood magazine)
3 steps
Prep:35minCook:1h 50min
The ultimate batch cooking cottage pie.
Updated at: Thu, 17 Aug 2023 04:44:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories677.4 kcal (34%)
Total Fat41.9 g (60%)
Carbs37.1 g (14%)
Sugars6.6 g (7%)
Protein33.3 g (67%)
Sodium518.1 mg (26%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings

3 Tbspplain flour

1 Tbsptomato puree

red wine

850mlbeef stock

4 Tbspworcestershire sauce

3thyme sprigs

2bay leaves

1.8kgpotatoes

225mlmilk

25gbutter

200gstrong cheddar

nutmeg

225mlmilk

25gbutter

2 sprigsthyme

2bay leaves

1.25kgbeef mince

2onions
finely chopped

3carrots
chopped

3celery sticks
chopped

2garlic cloves
finely chopped

3 Tbspolive oil
Instructions
Step 1
1. Heat 1 tbsp oil in a large saucepan and fry the mince over a medium heat until browned. You may need to do this in batches, transferring cooked batches to a plate. Put the rest of the oil in the pan, add the vegetables and cook on a low heat until soft, about 20 mins. Addthe garlic, flour and tomato puree, increase the heat to medium and cook for a few minutes, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer for 45 mins. and cook, Check after about 30mins and if a lot of liquid remains, increase the heat slightly to reduce it. Season, then discard the bay leaves and thyme stalks
Step 2
2. Meanwhile, make the mash. Put the potatoes in a large saucepan, cover with salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few minutes. Mash well with the milk, butter, and three-quarters of the cheese, then season with a little nutmeg, salt and pepper.
Step 3
3. Spoon the meat mixture into two ovenproof dishes. Pipe or spoon on the mash to cover, then sprinkle over the remaining cheese. To freeze, make sure the pie is completely cold, then cover it well and freeze. Defrost in the fridge overnight, then cook as stated. Heat the oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
Notes
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One-dish
Makes leftovers