Michael and Rachel's

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Cottage Pie

Updated: 08 May 2016

Ingredients

  • 250g extra lean beef mince
  • [Optional pancetta]
  • About 450g potatoes for mash
  • Sweet potatoes / butternut squash
  • 3 carrots
  • 2 sticks celery if available
  • 1 Onion
  • 1 Beef stock cube
  • 1 glass Red wine

  • 1 tbsp Tomato puree

  • 1 tsp wholegrain mustard

  • Cheddar cheese

  • Bay leaf

  • Thyme, rosemary
  • Gravy powder

Method

  1. Boil a mixture of normal and sweet potatoes. Mash, adding salt and pepper, butter, a little mustard, and optional cheese. Set to one side.
  2. While the potatoes are cooking, sauté one large onion, the carrots, and remaining sweet potato. Remove and set to one side.
  3. Brown the beef [and pancetta if using]. Add the wine and tomato puree. Crush the stock cube and add it. Make the gravy, then add to the meat along with a bay leaf, mixed herbs, and the sautéed vegetables. Taste, and adjust the seasoning accordingly. Add cornflour or more gravy granules or water to adjust the consistency.
  4. Place the filling in an ovenproof dish and top with the mashed potato. Score deep lines and grate a little extra cheese for added crunch. Bake until golden – about 45 minutes.