Cottage Pie

What a classic dish this is, although its origins are still uncertain, with both the British & Irish claiming to have invented it. No matter... it really is up there on the list of the world's greatest comfort foods.

4 Servings

Ingredients:

500gr minced beef

1 stalk of celery, finely chopped

1 carrot, finely chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 tbsp tomato paste

500ml beef stock

2 sprigs of thyme

1 bay leaf

3 tbsp Worcestershire sauce

10 mushrooms, finely chopped

Homemade potato mash

Grated cheddar cheese

2 tbsp cornflour

Instructions:

Heat oven to 180c.

Brown beef on medium heat with a drizzle of olive oil.

Add the celery, carrots, onion & garlic. Cook on medium low heat for 5 minutes.

Add tomato paste & cook another 2 minutes, stirring regularly.

Pour in beef stock & add thyme, bay leaf & Worcestershire sauce.

Simmer on low heat 20 minutes.

Add in mushrooms & simmer another 20 minutes.

Pass the contents of the pot through a strainer, held over a bowl to collect the stock.

Place meat & veg in an oven tray & cover with a layer around 4cm deep, of homemade potato mash.

Scatter a generous layer of grated cheese over the top and bake for 40 minutes.

Thicken broth to a gravy consistency by bringing it to a gentle simmer and adding 1-2 tbsp cornflour mixed with 1-2 tbsp cold water.

Serve cottage pie with a drizzle of gravy & peas on the side.