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Cottage Pie

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Published: 22 Apr 2013      

This recipe is part of a Mixed Double. I believe it is worth going to the trouble of making twice as much mince filling as you need for this cottage pie (actually it's no more trouble than making a smaller quantity) and using the rest for Spaghetti with Mexican Sauce.

To do this, when the mince is cooked, divide it in half, leave one half-quantity to get cold in a bowl, then cover the bowl and store this in the fridge for use the next day.

Ingredients

cottage_pie_internal.jpg(For the double mince mixture)

  • 1 dessertspoon mushroom ketchup
  • 1 teaspoon Worcestershire sauce
  • 12 oz (350 g) lean minced beef
  • 1 largish onion, roughly chopped
  • 1 medium carrot, finely chopped
  • 1 tablespoon oil
  • 1 level teaspoon mixed herbs, fresh or dried
  • 1 level tablespoon flour
  • Salt and freshly milled black pepper

For the cottage-pie topping:

  • 6-7 oz (175-200 g) potatoes
  • 1 tablespoon yoghurt
  • A knob of butter
  • 1½ oz (40 g) Double Gloucester cheese with Onion and Chives, grated
  • ½ level teaspoon mixed herbs, fresh or dried
  • Salt

Equipment:

You will also need a 5 inch (13 cm) ramekin or small pie dish

Method:

  • Mix the mushroom ketchup and Worcestershire sauce with ½ pint (275 ml) water and put to one side.
  • Heat the oil in a medium-sized saucepan then add the onion and carrot and cook them together for about 8 minutes until they have softened and browned slightly at the edges. Then, using a draining spoon, remove them to a plate.
  • Now turn the heat up to high and brown the meat quickly in the pan, stirring it around until it too becomes brown and toasted at the edges.
  • Drain off the fat that has come out of it, then sprinkle in the mixed herbs and a seasoning of salt and pepper and return the carrot and onion to the pan.
  • Next stir in the flour and then gradually add the mushroom ketchup and Worcestershire sauce mixture, stirring as you do so.
  • Turn the heat down to the gentlest possible simmer, cover the pan and simmer for 30 minutes.
  • Meanwhile, cut the potatoes into chunks and boil them in salted water until tender, then drain them and return them to the pan.
  • Add the yoghurt and butter, them mash them to a smooth purée.
  • Then preheat the grill.
  • When the meat is cooked, taste to check the seasoning and transfer one half-quantity (for Spaghetti with Mexican Sauce) to a bowl to cool (see introduction).
  • Put the rest of the meat into a 5 inch (13 cm) ramekin or small pie dish.
  • Then spoon the mashed potato mixture all over the top, levelling it off with a fork.
  • Now combine the grated cheese with the herbs, and sprinkle this mixture all over the surface of the potato.
  • Place the dish under the grill till the cheese is brown and bubbling.