Cottage pie with horseradish mash
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 500g minced beef
- olive oil
- 1 onions, chopped
- 2 carrots, grated
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 2 tbsp Worcestershire sauce
- 500ml beef stock
- a glass (optional) red wine
- 1kg floury potatoes, peeled and cut into cubes
- 50g butter
- 4 tbsp horseradish cream
- 1 egg yolk
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Fry the mince in 1 tbsp olive oil in a large non-stick pan, until browned. Add the onion and carrots then fry until softened. Stir in the tomato purée then sprinkle over the flour and stir in well. Add the Worcestershire sauce, stock and wine and simmer for 20 minutes until sauce is reduced and thickened. Season and cool.
- STEP 2
To make the mash, boil the potatoes in salted water until tender then drain really well and mash with the butter, horseradish and lots of seasoning. Beat in the egg yolk.
- STEP 3
Tip the beef mix into a large ovenproof dish and top with the mash. Fluff up with a fork then bake for 30-35 minutes until golden and bubbling.
