Mindy Belle

Life in the Country

Cottage Pie ( winter meals )

Cottage Pie

3 tbsp olive oil
500 grams beef mince
1 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
1/2 Red capsicum ( finely chopped )
2 garlic cloves, finely chopped
3 tbsp gluten free plain flour
1 tbsp tomato purée
large glass red wine (optional)
3 tbsp Worcestershire sauce
400 mls beef stock
few thyme sprigs
2 bay leaves

For the mash
1 kg potatoes, chopped
100 ml milk
25g butter
100g Tasty cheese grated
freshly grated nutmeg

1.Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 10 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, salt and pepper & herbs. Bring to a simmer and cook, uncovered, for 25 mins. By this time the gravy should be thick and coating the meat. Check after about 15 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
2.Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well mash with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
3.Spoon meat into a ovenproof dishes. Spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 15 mins, or until the topping is golden.


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