Rosemary Shrager’s Cottage Pie!
What you will need:
Ingredients
- 400g Minced Beef
- 2 Tablespoons of Cooking Oil
- 1 Rasher of Bacon
- 1 Onion
- 1 Celery Stick
- 1 Large Carrot
- 2 Garlic Cloves
- 1 Tablespoon of Plain Flour
- 2 Teaspoons of Dried Thyme
- A Few Drops of Worcestershire Sauce
- 1 Tin of Chopped Tomatoes
- 2 Beef Stock Cubes for Beef Stock
- 800g Potatoes
- 50g Butter
- 100ml Milk
- 100g Cheddar Cheese
- 1 Tablespoon of Horseradish Sauce (Optional)
- Salt & Pepper
Equipment
- Apron
- Teaspoon
- Frying Pan
- Ovenproof Dish
- Measuring Jug
- Potato Masher
- Knife & Fork
- Cooking Spoon
- Colander
- Casserole Dish or 2 Saucepans
- Ovenproof Gloves
- Measuring Scales
Method
- Measure all your ingredients.
- Wash your hands and put on your apron.
- Preheat the oven to 210 degrees of gas mark 7.
- Put 2 tablespoons of oil in a frying pan. Heat on medium.
- Add the diced onion to the frying pan and cook until soft.
- Add the chopped bacon to the frying pan.
- Add the diced celery.
- Add the chopped carrots.
- Cook all the vegetarians in the frying pan for 5 minutes.
- Put 2 tablespoons of oil in a large saucepan or casserole dish and add the minced beef. Cook until brown.
- Add the cooked vegetables to the beef and mix well.
- Add the flour to the beef and vegetable mixture and stir.
- Measure 400ml of boiling water in a measuring jug.
- Carefully add two beef stock cubes to the boiling water.
- Gently stir the boiling water and stock cubes together to make your beef stock.
- Add the 400ml beef stock to the saucepan or casserole dish.
- Add the garlic to the saucepan or casserole dish.
- Add the Worcestershire sauce to the saucepan or casserole dish.
- Mix the ingredients together.
- Leave to simmer for 30 minutes on the hob with no lid.
- Peel 800g of potatoes.
- Chop the potatoes into cubes.
- Boil the potatoes in salted water for 15 minutes until soft.
- Drain the potatoes with a colander.
- Add the butter to the potatoes.
- Pour the milk in to the potatoes.
- Add the grated cheese to the potatoes.
- Add the horseradish to cream the potatoes.
- Mash all of that together using the potato masher until it is all mixed in.
- Check the mince, add salt and pepper if needed.
- Pour the mince into an ovenproof dish.
- Add the mash potato on top of the minced beef. You can use a fork to spread it.
- Place the dish into the preheated oven to cook for 30 minutes.
