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Cottage Pie




Source of Recipe


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List of Ingredients




• 900g / 2lb Beef Mince
• 110g / 4oz streaky bacon
• 90-100ml / 3-4 fl oz good olive oil
• 1 onion, finely diced
• 1 stick celery, finely diced
• 1 carrot, finely diced
• 2 cloves of garlic, crushed with a little salt
• 1 tsp soft thyme leaves
• 1 bay leaf
• 1 tsp dried oregano
• 1 x 400g (7oz) tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp anchovy paste
• 1 tbsp Worcestershire Sauce
• 500ml dry red wine
• 900ml / 1.5 pints lamb stock
• salt and pepper

Recipe



1. In a large heavy based saucepan, fry off the lamb mince until browned then remove
2. In the same pan fry the bacon in 2 tbsp on olive oil.
3. When the bacon is crisp and has released some natural fats, add the onion, celery, carrot, garlic, thyme, bay leaves and oregano then cook over a medium heat until the vegetables have softened and taken on a little colour.
4. Add the cooked mince to the pan and stir
5. Add the tinned tomatoes, the tomato puree, anchovy essence and Worcestershire sauce, then stir to combine.
6. Then add the red wine and stock
7. Bring to the boil and reduce to simmer, stirring from time to time for about 2 hours. Season to taste, if the liquid reduces too much, top up with water.
8. Once the mince is ready pour it into a large oven dish and allow to cool
9. Meanwhile, Preheat the oven to 200oC / 400oF
10. Then steam or boil the cauliflower in boiling water for about 5 minutes until just tender but retaining some firmness. Drain and mash.
11. Meanwhile in a sauce pan over a low heat beat together the cheese, cream, mustard, Worcestershire sauce and yogurt with a little nutmeg and black pepper.
12. Then take your cooled mince and cover with the mashed cauliflower on top and pour the cheese sauce all over the cauliflower, coating evenly.
13. Sprinkle with cheddar cheese and cook in the oven for 1 hour if the mince was cold from the fridge or 40 minutes if the mince was at room temperature.