Cottage Pie

A comforting cottage pie of richly seasoned minced beef topped with a golden cheese-flecked mash.

Ingredients

• 450g (1 lb) lean minced beef
• 1 large onion, chopped
• 1 large carrot, finely diced
• 2 tablespoons plain flour
• 275ml (10 fl oz) beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato puree
• 1 teaspoon mushroom ketchup (optional)
• 1 tablespoon olive oil

Salt and freshly milled black pepper

• For the topping: 900g (2 lb) floury potatoes, peeled
• 50g (2 oz) butter
• 3 tablespoons milk
• 50g (2 oz) Double Gloucester or Cheddar, grated

Directions

1. Heat the oil in a large pan and fry the onion and carrot gently for 5 minutes, then turn up the heat, add the mince and brown it all over.
2. Stir in the flour, then add the stock, Worcestershire sauce, tomato puree and mushroom ketchup. Season, bring to a simmer, cover and cook gently for 30 minutes.
3. Meanwhile boil the potatoes until tender, drain, then mash with the butter and milk until smooth and season well.
4. Pre-heat the oven to 200C (gas mark 6). Spoon the meat into a baking dish and level the surface.
5. Spread the mash over the top, fork up the surface into ridges and scatter over the grated cheese.
6. Bake for about 25-30 minutes until the topping is crisp and golden and the filling is bubbling at the edges.

Notes

Adapted from Delia Smith’s cottage pie; mushroom ketchup adds her signature savoury depth.