Cottage pie with horseradish mash

Cottage pie with horseradish mash

  • serves 4
  • A little effort

Make a classic cottage pie a bit more exciting but topping it with horseradish max. This is a great family meal for the winter months, and is freezable too.

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Ingredients

  • minced beef 500g
  • olive oil
  • onions 1, chopped
  • carrots 2, grated
  • tomato purée 2 tbsp
  • plain flour 1 tbsp
  • Worcestershire sauce 2 tbsp
  • beef stock 500ml
  • red wine a glass (optional)
  • floury potatoes 1kg, peeled and cut into cubes
  • butter 50g
  • horseradish cream 4 tbsp
  • egg yolk 1

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.

Nutritional Information

  • Kcals 691
  • Fat 36.8g
  • Carbs 54.3g
  • Fibre 6.3g
  • Protein 35g
  • Salt 1.5g
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