BEST COTTAGE PIE
SERVES 6 | 1HR 15MINS PREP | 30 MINS COOK TIME
1kg premium beef mince
- 1 finely chopped onion
- 2 finely chopped sticks celery stalks
- 150ml red wine
- 400g chopped canned tomatoes
- 1 tbsp tomato paste
- 250ml beef stock
- 2 tbsp finely chopped parsley
- 2 tsp finely chopped fresh thyme
- 1.2kg cubed potatoes
- 200ml milk
- 25g butter
- 1 cup grated cheddar cheese
- 1 tsp paprika
TO MAKE FILLING
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat.
Add the mince and brown, stirring with a wooden spoon to break up the mince. Remove and set aside.
Reduce the heat to low, add another dash of oil and cook the onion for at least 5 minutes until soft.
Increase heat and add carrot and celery and cook for a further 5 minutes.
Pour in the wine if using, and bring to the boil.
Return beef mince to the saucepan with tomatoes, tomato paste and stock. Season as required.
Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until most of the liquid has evaporated. Stir through the chopped herbs.
TO MAKE TOPPING
Boil potatoes in lightly salted water until tender.
Drain and dry over the heat then mash well.
Using a wooden spoon, beat in the milk and butter.
Stir through the cheese.
Preheat the oven to 190°C.
Spoon mince mixture into a large ovenproof dish (6 cup capacity), top with the potato mash and sprinkle with smoked paprika.
Place in the oven and cook for 30 minutes until hot and bubbling.
Recipe and image thanks to recipes.co.nz