Easily my wife's favourite, I've always preferred Cottage pie to Shepherds pie for some reason. Usually makes enough to serve 4 people, though if you're used to smaller portions than me you may get more out of it.
NB: Most of the alcohol boils off, leaving just the flavour
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 30 mins | 30 mins | 1 hour |
Ingredients
- One Punnet of Lean Beef Steak Mince (approx 500g)
- Potatoes (3 or 4)
- Frozen Baby Carrots (about 10)
- Onion and Chive Mix
- Half an onion
- A glass of Port
- A glass of Milk
- A dollop of Butter/Margarine
- Garlic
- Dried basil
- A Tin of Chopped Tomatoes (optional)
- Mushrooms (approx 7 large) optional
- A Small lump of cheese (optional)
Method
- First Defrost the Baby Carrots and chop them into round bits. Set these aside for later
- Chop the garlic (to taste) and set aside for later
- Chop the Mushrooms into slices and set aside
- Place a little cooking oil in the bottom of a frying ban and cook the onions until golden brown
- Add the Lean Steak mince and cook until browned
- Sprinkle some dried Basil over the entire mixture
- Mix in the tinned tomatoes (if you are using them)
- Add the mushrooms,
- Simmer until the tinned tomatoe juice has thickened.
- Pour the Port into the bottom of your Pyrex Dish
- Place the cooked mixture into the bottom of the dish, do not fill more than 3/4's
- Smooth the top of the mixture to give a flat top.
- Chop the potatoes into halves
- Boil the Potatoes
- Whilst they are boilign Grate the cheese
- Drain, then place back in the pan (remove from Hob)
- Add a knob of butter, the milk and begin to mash
- once the potatoes have softened add a liberal portion of Onion and Chive mix.
- Add the Cheese (if you are using)
- Mash and mix together
- Ensure the mash does not end up too runny, or hard it needs a bit of viscosity
- Spread the mash over the top of the Meat Mixture
- Garnish with a sprinkling of dried basil
- Preheat the oven to between 180-200 degrees C
- Place the Pyrex Dish uncovered on the middle shelf
- Cook for 20-30 minutes until the potato is golden brown
- Allow to stand for 2-3 minutes