Cottage Pie with Cheese and Thyme Potato Topping

Thu, 9 January 2025

Ingredients:

• Sunflower oil
• 1 large onion chopped
• 1 carrot –peeled and diced
• 3 springs thyme-woody stems removed
• 1 ½lb/700g minced beef
• 1 tablespoon plain flour
• 1 teaspoon tomato puree
• Dash Worcestershire sauce
• ½ glass red wine (optional)
• 14floz/400ml beef stock
• Dash gravy browning (optional)

 

Topping:

• 8 large potatoes
• 2oz/50g butter-melted
• 1 large egg
• 1oz/25g grated cheese
• 1 teaspoon thyme leaves

 

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 red wine and 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. Sprinkle with the grated cheese and thyme leaves and then cook in the preheated oven for 20-25 minutes until golden brown.

Serve immediatel