Best Cottage Pie Recipe

I love this cottage pie but Iā€™d forgotten to make it for a while. I seem to forget about comfort food over the summer (unless chocolate counts as a comfort food, in which case I have plenty of it.) This meal is easy to make and my kids eat it.. well, they eat the mince and mashed potatoes and set the rest on my plate :/ The measurements for this are so rough because I tend to just throw stuff in a pan and hope for the best and with this it worked šŸ™‚

Serves 2 adults, 2 kids or 2 hungry people

Ingredients

For the meat:

250g beef mince
1 onion
2 cloves of garlic
2 small carrots
2 sticks of celery
Beef stock to cover
1 tbsp Worcestershire sauce
Shake of salt and pepper
1/2 tsp dried thyme
1 tsp ketchup
1 tbsp red wine

For the potatoes:

8 potatoes
1 tbsp butter
A splash of milk
A shake of salt

For the topping – grated cheddar cheese

Method
Fry the mince on its own in a pan. Chop an onion, garlic, celery sticks and peel and chop carrots. (Cut the vegetables up small so they cook quicker.) Add to the pan and continue to cook on a medium heat.
When the onions are clear and the veg looks like it is softening, cover the meat with boiling water. I crumble in 1/2 a beef stock cup after doing this and mix it in. Add the wine, Worcester sauce, ketchup, salt, pepper and thyme. Reduce heat and let simmer until carrots and celery are soft. At the end, add in a couple of tbsps of cornflour mixed well with COLD water. (Do this in a cup first.) Stir continuously until sauce has thickened. Turn heat off.

In the meantime, peel potatoes and chop into chunks (so they cook more evenly and quickly.) Put in boiled water with salt and cook on medium heat for about 20 mins. Take potatoes off heat when they are just starting to break apart. Drain and mash with butter and milk. (Sometimes I use an electric mixer to make them extra smooth and creamy.)

Fill an oven dish with the meat mixture. Use a spatula to spread the mashed potatoes on top. Cover generously with grated cheddar. Put in the oven at 180c for 15 minutes to crisp up the cheese. Let it cook until it is browned on top and the sauce is visibly bubbling underneath.

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