English Cottage Pie
With Garlic Mash
This recipe is fantastic during the winter months!
Enjoy,
Drew
Ingredients:
For the Cottage Pie filling:
- 1 lb ground beef
- 1/2 tbsp butter
- 1 small onion, peeled and chopped
- 1 clove of garlic
- 1/2 stick celery, trimmed and chopped
- 1/2 small carrot, peeled and grated
- 1/2 tbsp tomato paste (tomato puree)
- 1/2 tbsp plain flour
- 1 tbsp Brown Sauce (HP English sauce) and 1 tbsp of Heinz Ketchup
- 3/4 cup (200ml) beef stock
- Salt and black pepper to taste
- 1/2 cup (50g) frozen peas
For the Garlic Potato Mash topping:
- 5 medium potatoes, peeled and cut into chunks
- Milk (enough to help soften potatoes)
- A knob of butter
- 2 cloves of minced garlic
- Salt and pepper to taste
- 1 tbsp grated cheese (parmesan or cheddar)
- Melted butter to brush (optional)
Instructions:
1. Put the potatoes in a pot of lightly salted water and bring to a boil, about 15 to 20 minutes, until soft.
2. Drain well and return the potatoes to the pan. Add milk, a knob of butter and garlic, then mash the potatoes well until smooth.
3. Season to taste with salt and pepper and stir in the
cheese. Set aside and keep warm.
4. To make the filling, melt oil or butter in a skillet. Add the onion and a clove of garlic over medium-low heat, until softened and the onion is
translucent.
5. Add ground beef and cook until brown.
6. Add celery and carrot, stirring frequently. Stir in the flour and beef stock and bring to a boil.
7. Stir constantly, until the mixture boils and thickens. Add frozen peas.
8. Stir in the tomato puree, brown sauce and Heinz ketchup. Season to taste with salt and black pepper.
9. Pour mixture into the bottom of a buttered 1/2 liter (3 cup) shallow baking dish.
10. Spread the mashed potatoes on top to cover. Rough up the potato a bit with a fork. Brush with melted butter.
11. Preheat the oven to 200*C/400*F/gas mark 6. Bake for 20 minutes until potatoes are golden brown and filling is bubbling.
12. Let stand 15 minutes prior to serving. Serve hot with your favorite sides.