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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Tamasin Day-Lewis from Tamasin's Great British Classics Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe from Tamasin Day-Lewis Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
2 stalks celery, finely chopped |
2 carrots, diced |
3 garlic cloves, finely chopped |
675 g minced beef or 675 g lamb |
1 tablespoon tomato puree |
3 -4 drops worcestershire sauce |
3 -4 drops tabasco sauce |
175 ml dry white wine or 175 ml red wine |
300 ml beef stock or 300 ml chicken stock |
salt & freshly ground black pepper |
1 1/2 kg potatoes |
50 ml milk |
2 tablespoons mature cheese, grated |
1 tablespoon finely grated parmesan cheese |
Directions:
1. Pre-heat oven to 180°C/gas 4.
2. Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
3. After 5 minutes or so add the garlic, reduce the heat and soften everything together.
4. Increase the heat again and add the mince, stirring until browned.
5. Stir in the tomato puree, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
6. Boil the potatoes until soft and mash them with the milk until smooth and creamy.
7. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
8. Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.
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