Cottage Pie
1 hr 45 minServes 6–8
A layered beef and vegetable ragù topped with creamy mashed potato and melted cheddar, baked until golden.
| prepPreheat oven to 220°C / 425°F (or 200°C / 390°F fan / gas 7) if eating straight away | |||||||||
| 45 ml olive oil (for browning beef) | Sauté aromatics until soft, 20 min | Add garlic, flour & purée; cook 2 min | Return beef, add wine & reduce | Add stock, Worcestershire & herbs | Simmer 45 min; discard bay & thyme | Spoon ragù into dishes; top with mash | Sprinkle remaining cheddar on top | Bake 220°C / 425°F, 25–30 min until golden | |
| 1¼ kg / 1250 g beef mince | Brown beef in batches, set aside | ||||||||
| 2 onions, finely chopped | |||||||||
| 3 carrots, chopped | |||||||||
| 3 celery sticks, chopped | |||||||||
| 2 garlic cloves, finely chopped | |||||||||
| 25 g plain flour | |||||||||
| 15 g tomato purée | |||||||||
| large glass of red wine (optional) | |||||||||
| 850 ml beef stock | |||||||||
| 60 ml Worcestershire sauce | |||||||||
| a few thyme sprigs | |||||||||
| 2 bay leaves | |||||||||
| 1.8 kg / 1800 g potatoes, peeled & chopped | |||||||||
| 225 ml milk | Boil potatoes until tender | Drain, steam-dry, mash with milk & butter | Stir in cheddar; season with nutmeg | ||||||
| 25 g butter | |||||||||
| 150 g strong cheddar, grated (for mash) | |||||||||
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