Edward's Cottage Pie

Tue, 14 March 2017

To celebrate the start of Cheltenham festival today, Edward Hayden shared the recipe for a British classic - Cottage Pie!

Serves 6

Tip: To make Shepherd's Pie use minced lamb instead!

Ingredients:

A little sunflower oil

1 large onion, chopped

1 carrot – peeled and diced

3 springs thyme-woody stems removed

6 mushrooms, thinly sliced

1 ½lb/700g minced beef

1 tablespoon plain flour

½ teaspoon tomato puree

Dash Worcestershire sauce

14floz/400ml beef stock

Dash gravy browning

Topping:

8 large potatoes

2oz/50g butter-melted

1 large egg

Method:

Preheat the oven to 190C/375F/Gas Mark 5.

Heat a large pan with the sunflower oil and add the mushrooms, thyme, onions and carrots and cook gently for 4-5 minutes until beginning to soften.

Next increase the heat and add the minced beef and stirring constantly continue to cook the beef until browned all over.

Next add in the flour and tomato puree and stir well and then add in the beef stock together with the Worcestershire sauce and gravy browning and allow the mixture to come to the boil.

Simmer for 15-20 minutes on a low heat and then transfer to a casserole dish.

Meanwhile, peel, boil and mash the potatoes and add the melted butter and the egg

Using a piping bag, pipe the bag decoratively on top of the meat filling and then cook in the preheated oven for 20-25 minutes until golden brown.

Serve immediately.

Watch back how to make it here: