Ingredients For the Main Meal 1 kg Minced Beef 4 tbsp HP Sauce 1 tbsp Plain Flour 2 Carrots (Diced) 1 Pinch Pepper 4 tsp Worcestershire Sauce 2 Beef Stock Cubes 1 Pinch Sea Salt 8 Sprigs Thyme 150 ml Water 1 Litre Water For the Topping 1 Pinch Pepper 2 tsp English Mustard 1 Pinch Sea Salt 100 ml Full Fat Milk ¼ Nutmeg (Optional) 500 g Potatoes (Peeled & Roughly Chopped) 100 g Unsalted Butter * Always check the ingredient labels for allgergen information Desiree potatoes (red skins) are a good choice for the mashed potato, also adding cheddar cheese on top with a few splashes of worcestershire sauce goes very well! Share this Recipe Facebook Twitter Pinterest WhatsApp
Cottage Pie by Dan Serves 6 Total 1 hour Oven Temp 180 °C - 15 minutes Difficulty Not too Tricky Chef Marco Pierre White Method In a large pan fry the minced beef until golden brown, then add the 150ml of water (the natural fat will render out of the meat) and reduce. Pour the beef into a colander in order to drain off the excess fat and grease, then return to the pan and cover with 1 litre of beef stock. Blanch the diced carrots in boiling salted water until soft, but not mushy. Refresh in cold water and keep to one side. Peel and boil the potatoes until they are cooked. Strain and leave to dry for 15 mins. Put through a potato ricer (or use a masher), then add 100g softened butter, 100ml warm milk, salt, pepper, 2 tsp of mustard and grated nutmeg and mix until smooth. Gently simmer the beef mixture until it becomes quite binding in consistency, you may need to add 1 tbsp of flour. Add the chopped thyme (leaves only) and the blanched carrot. Adjust the seasoning according to taste with the salt, black pepper, HP and worcestershire sauces. Transfer the mince mixture into pie dishes. Press the mince down to give a smooth surface on to which the potato can be spread evenly on top. Bake the pies in the oven for 15 minutes or until the potato begins to turn golden brown and the pie is piping hot in the centre.