Thursday, 5 September 2013

Cottage Pie.

An unseasonaly cold sunday put me in the mood for this great traditional comfort food.
First cook your minced beef in oil until coloured then add and soften a chopped onion.
Next comes finely chopped celery and carrots.
When the carrot has softened season with salt & pepper and add good glugg of red wine - raise the heat slightly and cook off the alcohol. Add a cup of water or veg stock and on a slightly lower heat reduce the liquid by half.
Reduce the heat and add chopped herbs and a few bay leaves - i used a mix of rosemary, thyme and marjoram. Add a good dollop of english mustard and stir in.
Now add any other veg you are using - anything seasonal is good- think cottage garden - courgettes, dwarf beans, peas etc etc.
Cook through and then transfer into your pie dish to cool.
Peel and boil potatoes and mash with butter and a little milk until creamy.
Spread the mash over the top of the beef and vegatables and put in a oven on 180 degrees to cook through.

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