olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
finely chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
chopped Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…
sticks, chopped Celery sell-er-ee A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
cloves, finely chopped
glass red wine (optional)
thyme sprigs ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
potatoes, chopped Potato po-tate-oh The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
milk Milk mill-k One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
strong cheddar, grated Cheddar Ched-ah Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
grated nutmeg Nutmeg nut-meg One of the most useful of spices for both sweet and savoury …Heat 1 tbsp oil in a large saucepan and fry the mince until browned – you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.
CottagePie is a great way of sneaking some extra veg into the kids’ diets. 5kg potatoes, peeled and cut into even sized pieces 75g butter 150ml milk 400ml beef stock 200ml red wine 75ml balsamic vinegar 1 tbsp olive oil 1 onion, peeled, finely chopped 1 stick of celery, finely chopped 3 carrots, peeled, finely chopped 750g beef mince 1 tbsp plain flour 1 bay leaf Salt and freshly ground pepperInstructions. 5kg potatoes, peeled and cut into even sized pieces
I know there's nothing like "farmer's cottagepie", it's my name and I'm happy with it. Hope you'll enjoy my little farmer's pie and please do experiment yourself and try adding more, different vegs (basically whatever you can find in your kitchen)