Ingredients
For the base
900g - Lean Minced Beef
1 – Large Onion Diced
2 Cloves Garlic Minced
3 tbsp – Tomato Puree
700ml – Beef Stock
2 tsp – Worcestshire Sauce
100 ml – Brains SA
2 Sprigs of Thyme
10g Sugar
1 Tbsp Flour
1 Tbsp Oil
Salt
Black Pepper
For the topping
900g/2lb potatoes (Désirée or King Edward)
50g Butter
200g Cheddar cheese
1 Tbsp English Mustard
Salt
Pepper
How To Make
- In a medium large thick-bottomed pan heat the oil and fry the mince until browned all over. Remove from heat and drain any excess oil.
- Put the mince back on a low heat and add the garlic, and onion and continue frying until onions are soft.
- Add the flour and mix in well.
- Remove the leaves for the thyme and finely chop, then add to the pan along with the SA, tomato puree, stock, Worcesthire sauce, sugar and a good pinch of salt and pepper.
- Bring to the boil and simmer with a lid on for 45 minutes.
- Check the seasoning adding extra salt & pepper if needed. Then pour into an earthenware dish and allow to cool.
- Meanwhile peel and cut the potatoes into inch even sized pieces add to a pan and cover with cold water and a good pinch of salt.
- Bring potatoes to the boil and simmer until potatoes are cooked
- When potatoes are cooked drain well and leave to stand for 5 minutes to allow any excess water to drain away.
- Mash potatoes in a large bowl and add fold in the butter, mustard & 150gms of cheese.
- Spread or pipe your potato mix over your cold mince base evenly finishing off with a good sprinkling of the remaining cheese.
- Pre – heat oven to 190C/375F and place cottage pie in the centre of the oven for 20- 25 minutes.