20 April 2009
30ml vegetable oil/fat from a roast or duck/goose fat.
1 medium onion, medium dice
1clove garlic, minced or finely chopped
4-5 mushrooms, finely chopped
10ml tomato puree (optional)
1 small bay leaf
1 carrot, finely chopped
450g finely chopped cooked beef
Water to cover
700g peeled potato, a floury type such as maris piper or desiree
Heat the oil or fat in a large saucepan.
Fry onion and garlic until soft.
Add mushrooms and continue to fry.
Add the tomato puree if using and mix in well
Add chopped beef, carrot and stir well.
Add enough water to the pan to allow the contents to move freely.
Heat through and add some beef and vegetable stock. I use any left over gravy as well.
Gently cook the mix until the beef is soft and the gravy taste.
Season with salt and pepper, add some Worcester sauce to taste.
If the gravy is pale add drops of gravy browning until its a rich colour.
Thicken the gravy with cornflour/beurre manie or a roux with fat from a roast.
The gravy needs to be quite thick to hold the potato and not boil out too much when reheated.
Pour the gravy into an ovenproof dish large enough to hold the potato on top of the meat.
Leave the meat to cool, best to chill for a while as it will hold the potato.
Make mash potato and spoon over the meat and swirl the top.
Bake for approximately 25 mins until the top is browning and meat is hot.
I only make a Cottage Pie when I have enough left over cooked beef. This is just a personal preference as I think the flavour is better than using fresh mince.
Any cooked beef is fine. Generally I have a roast or maybe some braised brisket.
The recipe is flexible and will accomadate what everyou want to add. Make the recipe workfor you.
The stock I use is the Knorr Touch of Taste. It is a liquid so you can slurp in whatever amount you like.