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