Name: Individual cottage pies with cheesy mash
Total time: 1 h 30 min
Yield: Makes 6
Cuisine: British
Ingredients: 750g beef mince; 2 cloves garlic crushed; 2 onions finely chopped; 2 carrots grated; 2 sticks celery finely chopped; 3 tbsp plain flour; 250ml red wine; 3 tbsp Worcestershire sauce; 750ml beef stock; 3 tbsp tomato purée; 1.75kg floury potatoes peeled and cut into chunks; 50g butter; 100ml single cream; 150g mature cheddar grated; 2 tsp Dijon mustard

Rich Cottage Pies in individual pie dishes

750g beef mince
2 cloves garlic
crushed
2 onions
finely chopped
2 carrots
grated
2 sticks celery
finely chopped
3 tbsp plain flour
250ml red wine
3 tbsp Worcestershire sauce
750ml beef stock
3 tbsp tomato purée
1.75kg floury potatoes
peeled and cut into chunks
50g butter
100ml single cream
150g mature cheddar
grated
2 tsp Dijon mustard

Method

step 1
Heat a large non-stick frying pan then fry the mince in two batches until browned all over. Scoop out each batch with a slotted spoon, leaving behind any fat. Add the garlic, onions, carrots and celery and cook for 10 minutes, stirring, until the veg has softened. Return the mince to the pan and stir everything together.
step 2
Sprinkle over the flour and stir in well. Pour in the wine and bubble for 2 minutes before adding the worcestershire sauce, stock and tomato purée. Cook for 30 minutes until the sauce is reduced and thick. Season and cool.
step 3
To make the mash, cook the potatoes in boiling salted water until tender then drain really well and mash with the butter, cream and lots of seasoning. Mix in the cheddar and mustard.
step 4
Heat the oven to 190C/fan 170C/gas 5. Divide the pie filling between 6 ovenproof dishes. Put the mash in a piping bag with a wide star nozzle and pipe over the filling, building it up until covered completely. Bake the pies for 30-35 minutes or until the mash is golden and the filling is piping hot and bubbling up.